Vietnamese Black Pepper Caramel Pork Belly

Cook Time 2 + 1 hour for marinating

Servings 4

Ingredients

12 1 inch cubes of pork belly

Marinade
1 tbsp soy sauce
2 tbsp fish sauce
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp palm sugar, chopped
1 tsp coarsely ground black pepper
1 tbsp tamarind puree
Vegetable oil, for frying
700 ml coconut water
1 tbsp palm sugar, chopped
1 tsp coarsely ground black pepper

Method

For the marinade, place the soy sauce, fish sauce, ginger, garlic, palm sugar and black pepper into a bowl and mix well. Place the pork into the marinade and mix well to coat. Cover with plastic wrap. Place the pork in the fridge for 30 minutes to 1 hour.

Heat 2 tbsp of vegetable oil in a medium frying pan to a medium heat (if it is too hot it will burn). Add the pork belly pieces and cook for 1 minute on each side or until golden brown but not burnt. Add the palm sugar and black pepper and caramelise for 30 seconds, then add the coconut water.

Turn down to low and cook for 45 minutes or until the sauce has reduced and slightly thickened. Add the tamarind puree to the sauce and mix well.

Place the pork onto a plate and spoon the sauce over. Serve with jasmine rice and steamed Chinese broccoli.

Note: The slight curing of the pork by the soy sauce and fish sauce may keep the appearance of the flesh of the pork slightly pink when cooked even though it is fully cooked.