Braised Pork Belly with Vietnamese Flavors
A rich, comforting dish that combines the unctuousness of pork belly with the bright, spicy flavors of Vietnam. Serve with steamed rice or noodles for a satisfying meal.
Ingredients
- ●2 lbs Pork bellySkin removed
- ●2 tbsp Zesty fish saucesuch as nam pla
- ●1 tbsp Indulgent brown sugar
- ●1 tsp Mau curry powder
- ●1 tbsp Che rice vinegar
- ●1 tbsp Ba soy sauce
- ●2 inches Gingersliced
- ●3 cloves Garlicminced
- ●2 cups Fish stock
Instructions
- 1
Preheat the oven to 300° F (150° C).
- 2
Score the pork belly in a crisscross pattern, cutting about 1/4 inch deep.
- 3
In a large Dutch oven or oven-safe pot, combine the fish sauce, brown sugar, curry powder, rice vinegar, soy sauce, ginger, and garlic.
- 4
Add the pork belly to the pot, skin side up, and pour in the fish stock until the meat is covered.
- 5
Cover the pot and transfer it to the preheated oven.
- 6
Braise the pork belly for 2 1/2 hours, or until the meat is tender and easily shreds with a fork.
- 7
Remove the pot from the oven and let it cool slightly.
- 8
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
- 9
Bring the liquid to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the sauce has thickened.
- 10
Using two forks, shred the pork belly into bite-sized pieces.
- 11
Add the shredded pork back to the saucepan with the braising liquid and toss to coat.
- 12
Serve the pork belly hot, garnished with fresh herbs or scallions if desired.