Pork with Caramel
Ingredients
- 800 gPork belly (in 3cm cubes)
- 100 gWhite sugar
- 4 tbspsoy sauce
- 2 tbspfish sauce
- 1 pcOnion (sliced)
- 2 pcGarlic (crushed)
- 2 pcstar anise
- 150 mlMineral water
- 1 tbspPeanut oil
- 20 gFresh ginger (peeled and finely minced)
Method
Tender pieces of pork belly, lacquered in a deep amber, glossy sauce. The fat becomes translucent, the meat falls apart with a fork, and the sweet-salty balance is highlighted by subtle spices.
- 1
Cut the pork belly into 3 cm cubes. Thinly slice the onion, mince the ginger, and crush the garlic cloves with the flat of a knife.
- 2
In a hot skillet with peanut oil, brown the pork cubes on all sides. The meat should be well-colored and the fat should start to melt.
- 3
Remove the meat. In the same skillet, pour in the white sugar. Let it melt without stirring until you get a dark brown caramel, almost smoking. Carefully deglaze with mineral water to stop the cooking.
- 4
Return the meat to the pan with the onion, garlic, ginger, soy sauce, fish sauce, and star anise. Cover and simmer over low heat. The sauce should reduce until it coats the spoon and becomes syrupy.
Frequently asked questions
How do you get this dish right?
- Never stir the sugar while it's caramelizing, or it might crystallize.
- If the sauce is too thin at the end, remove the lid and increase the heat to reduce it to a syrupy consistency.
How long does this dish keep?
Keep for up to 3 days in the fridge. The dish is even better reheated as the flavors infuse the meat further.
