Caramelised Pork Belly: Sticky Asian-Style Recipe
Love pork belly? Try this Asian caramelised pork belly you'll love! This is an absolute delight for meat lovers like me.
Ingredients
- 10.5 oz pork belly cut into 5mm (¼-inch) strips
- 2 tablespoons fish sauce
- 1 teaspoon black pepper freshly ground
- 1 tablespoon soy sauce
- 2 tablespoons Vietnamese caramel sauce (nước màu) see notes for substitute
- 2 medium shallots finely chopped
- 3 cloves garlic minced (about 1 tablespoon)
- 2 tablespoons palm sugar finely chopped or grated
- 2 tablespoons neutral oil for stovetop method
- 1 teaspoon salt for washing pork
- fresh red chillies sliced, for topping
Instructions
- Wash pork in salted water, then pat dry with a paper towel.
- Rinse the pork belly strips in lightly salted water (1 teaspoon of salt dissolved in a bowl of cold water), then drain and pat thoroughly dry with paper towels. Dry pork will caramelise better.
- 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).
- In a large mixing bowl, combine the fish sauce, black pepper, soy sauce, caramel sauce, and finely chopped shallots. Add the pork belly strips and toss to coat evenly. Cover and marinate for at least 30 minutes at room temperature, or refrigerate overnight for deeper flavour.
- 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.
- Arrange the marinated pork strips in a single layer on a handheld BBQ grilling basket so they don't fall through the grate. Place over the hot coals and cover with a lid if possible. Grill for 3–4 minutes per side, turning every couple of minutes, until the sugar caramelises into a dark, sticky glaze and the pork reaches an internal temperature of 145°F / 63°C. The edges should be slightly charred.
- 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.
- Stovetop method: Heat 2 tablespoons of neutral oil in a heavy-based frying pan or cast-iron skillet over medium-high heat until the oil shimmers. Add the marinated pork strips in a single layer — work in batches to avoid crowding. Cook for 2–3 minutes per side until the marinade caramelises and the pork is cooked through (145°F / 63°C internal). Transfer to a serving plate and top with sliced fresh red chillies.
Nutrition
Serving: 1servingCalories: 507kcalCarbohydrates: 15gProtein: 9gFat: 46gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.04gCholesterol: 54mgSodium: 1611mgPotassium: 237mgFiber: 1gSugar: 11gVitamin A: 21IUVitamin C: 2mgCalcium: 25mgIron: 1mg
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