John Myers
Pork Belly with Caramel Sauce
The perfect pork belly with caramel sauce recipe with a picture and simple step-by-step instructions.
- 600 g Pork belly
- 8 Shallots
- 4 Garlic cloves
- 140 g Sugar
- 125 ml Fish sauce
- 500 ml Water
- 1 tbsp Szechuan pepper
- 2 Spring onions
- Cut the pork belly into approx. 1 x 1 cm cubes. Halve the shallots and cut into strips, leaving the garlic cloves whole. Roast the Szechuan pepper in a pan without fat and then grind it in a mortar. Mix the water with the fish sauce.
- Put the sugar in a saucepan and cook to a golden brown caramel, then deglaze it with the water-fish sauce mixture and cook until the caramel has completely dissolved. Then add the meat and the onions, the garlic and some of the pepper.
- Now let everything stew on the lowest heat for about 1.5 hours with the pot closed. This will result in a nice, creamy sauce. Then simply season again and season with pepper if necessary. Cut the two spring onions into thin rings.
- We had basmati rice with it. Arrange this on a platter, pour the pork over it and sprinkle with the spring onion rings. We also had the Asian cucumber salad from my cookbook: Asian cucumber salad
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