Caramelized Pork Belly

Very few meals can answer the chilly weather call better than feel-good stews like Wet Tha Ni Chet or caramelized pork belly. This crowd-pleaser is usually made for sharing at big occasions, where thick chunks of fatty, collagen-rich pork belly are gently braised until meltingly tender. A great deal of magic happens within the two hour of slow cooking: the sauce gets enriched, deep flavors develop and every fiber of the meat becomes succulent. Savory with soy sauce, aromatic with ginger and garlic, it is simply seasoned and mildly spiced, but searing the pork in caramel brings out another dimension in flavor.

Pork belly is the optimum choice for this recipe but boneless leg or shoulder will also result in a stew full of meaty flavors. Make some time to attempt a big batch on a weekend because the stew freezes well and you will be rewarded with soul-satisfying meals throughout the week. Every time you uncover the storage container, a glossy caramel glaze will charm and remind you how well the flavors are sealed in.  

Friendly reminder that this stew has a high nap-inducing quality, so better clear some plans up for a few hours after the meal.  

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Caramelized Pork Belly

Yield: 4 - 5

Author: Suu Khin

Prep time: 15 MinCook time: 15 MinInactive time: 2 H & 30 MTotal time: 3 Hour

Ingredients

Marinade

• 1½ - 2 lbs. of pork belly
• 1 tbsp. minced garlic
• 2 tbsp. grated ginger
• 1 tsp. paprika
• ½ tsp. ground black pepper
• 1 tbsp. dark soy sauce
• 1 tsp. salt

To Braise

• 2 tbsp. vegetable oil
• 3 tbsp. sugar
• ½ cup chopped onion
• 2 tbsp. soy sauce
• 6 garlic cloves, peeled and crushed
• 12 pearl onions
• 2 green onions, chopped

Instructions

Marinating the pork

1. Cut pork belly into 1 inch cubes.
2. Put the pork in a big bowl. Add and massage all the herbs, spices and seasonings to the pork.
3. Let the pork marinate for at least 1 hour.

Braising the pork

1. Heat oil in a heavy-bottomed pot, over low heat. Sprinkle the sugar and stir continuously until it is caramelized.
2. Add and sear the pork on all sides. Stir-in the chopped onions and garlic.
3. Season with soy sauce and add enough water to fully submerge the pork belly.
4. Turn the heat up to high and bring the liquid to a boil, then reduce it to medium-low for slow simmer.
5. Cover the pot and braise the pork for about 1 hour and 30 minutes. Stir 2-3 times in between and adjust the water as necessary to prevent the bottom from burning.
6. When the pork belly is tender and almost all the braising liquid has evaporated, add the pearl onions and cook for about 5 minutes. The sauce needs to be reduced to a thick glaze consistency.
7. Remove the pot from heat, sprinkle the chopped spring onions and serve with rice.