Caramelized Pork

Instructions

1. 1

   Pat the Pork Belly chunks dry with paper towels. In a Mixing Bowl, combine the Pork Belly with 2 tablespoons of the Fish Sauce, the Soy Sauce, Minced Garlic, and Black Pepper. Toss well to coat and let marinate for at least 10 minutes while you prepare the caramel.

2. 2

   In a heavy-bottomed Pot or Dutch Oven, combine the Granulated Sugar, Water, and Neutral Oil over medium heat. Stir gently just until the Granulated Sugar dissolves, then stop stirring and let it cook undisturbed. Watch carefully as the syrup bubbles and turns from pale gold to a deep amber color, about 6–8 minutes. Don't walk away — caramel can burn quickly.

3. 3

   Once the caramel reaches a rich, dark amber (the color of iced tea), immediately add the marinated Pork Belly in a single layer. Be careful — it will sizzle and spatter. Stir quickly to coat every piece in the caramel.

4. 4

   Increase the heat to medium-high and sear the Pork Belly in the caramel for 3–4 minutes, turning occasionally, until the pieces are lightly browned on the outside and the caramel has adhered to the meat.

5. 5

   Pour in the Coconut Water (or plain Water) and the remaining 2 tablespoons of Fish Sauce. Stir to combine and scrape up any caramel from the bottom of the Pot. Bring to a boil.

6. 6

   Reduce the heat to low, cover partially with a lid, and simmer gently for 30 minutes, stirring every 10 minutes. The sauce will reduce and thicken into a glossy, dark glaze that coats the Pork Belly beautifully.

7. 7

   Remove the lid and increase heat to medium. Cook for a final 5 minutes, stirring frequently, until the sauce is thick and clings to the Pork Belly. Taste and adjust — add a splash more Fish Sauce for saltiness or a pinch of Granulated Sugar if you prefer it sweeter.

8. 8

   Transfer to a serving dish and garnish with sliced Green Onions and Red Chili if using. Serve immediately over steamed white rice, spooning the glossy sauce generously over the top.