Caramelised Pork Belly is as good as it looks! Chewy and sweet, this is what caramelisation is all about! You can cook this in a heavy-based frying pan, but I prefer to use coal cooking; there is no substitute for the pork’s flavour from the hot coals. Serve simply with rice as a shared meal.
Caramelised Pork Belly
Print RecipeIngredients
- 300 grams of pork belly, cut into 5mm strips
- 2 tablespoons of fish sauce
- 1 tablespoon of freshly ground pepper
- 1 tablespoon of soy sauce
- 2 tablespoons of sweet caramel sauce
- 2 red shallots, finely chopped
- 1 tablespoon of minced garlic
- 2 tablespoons of grated palm sugar or dark brown sugar
Instructions
- Wash pork in salted water, then pat dry with a paper towel.
- Light your coals until they become ‘charcoal ready’ – this should take about 20 to 30 minutes.
- Mix fish sauce, pepper, soy sauce, caramel sauce, and shallots – coat with pork and leave for 30 minutes or overnight (if you have the time).
- Take your pork pieces and lay them on a handheld BBQ grill, so the pork does not stick on the BBQ. If possible, cover the grill with a lid until cooked on each side. Remember to check the pork every couple of minutes and turn it over until the sugar caramelises and the pork is cooked through.
- If you are using your stovetop and a saucepan, heat 2 tablespoons of oil until hot. Add pork pieces and cook until the pork caramelises. Top with chillies.
