High Fructose Corn Syrup Free Paleo Vietnamese Caramel Pork

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.6

(21)

High Fructose Corn Syrup Free Paleo Vietnamese Caramel Pork

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the pork

2 lbs pork belly, skin-on, cut into 1 ½-inch pieces
1 tbsp coconut aminos
½ tsp black pepper

For the caramel

½ cup coconut sugar
3 tbsp water

For the braise

2 tbsp avocado oil
1 tbsp fresh ginger, finely grated
2 red chiles, thinly sliced (such as fresno or thai bird)
3 tbsp fish sauce
1 cup coconut water
4 large eggs, hard-boiled and peeled

For serving

2 green onions (green tops only), thinly sliced (optional)
1 red chile, thinly sliced (optional)

Instructions

1
Toss the pork belly pieces with the coconut aminos and black pepper in a large bowl until evenly coated. Set aside while you make the caramel.
2
Combine the coconut sugar and water in a small saucepan over medium heat, stirring just until the sugar dissolves. Once dissolved, stop stirring and cook until the mixture deepens to a dark amber color and smells nutty, 4–6 minutes — watch closely, as coconut sugar can go from amber to burnt quickly. Remove from heat immediately.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!