Caramelized Pork Bowls
Tender pork belly caramelized in a savory-sweet sauce with fish sauce and brown sugar, served over rice with fresh herbs and pickled vegetables.
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Ingredients
- 1 1/2 lbs pork belly, cut into 1-inch cubes
- 1/4 cup brown sugar, packed
- 1/4 cup water
- 3 tbsp fish sauce
- 2 tbsp low-sodium soy sauce
- 4 shallots, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/2 tsp black pepper, freshly ground
- 1 red chili, thinly sliced
- 4 green onions, sliced, white and green parts separated
- 2 cups jasmine rice, cooked
- 1 cucumber, thinly sliced
- 2 carrots, julienned
- 1/4 cup rice vinegar
- 1/2 cup fresh cilantro, leaves only
- 1/4 cup fresh mint leaves
- 1 lime, cut into wedges
Instructions
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1
**For the pickled vegetables:**
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2
In a medium bowl, combine the julienned 2 julienned carrots and sliced 1 thinly sliced cucumber.
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3
Add the 1/4 cup rice vinegar, 1 tablespoon of brown sugar, and a pinch of salt. Toss to combine and set aside to pickle while preparing the rest of the dish.
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4
**For the caramelized pork:**
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5
In a large, heavy-bottomed skillet or wok, add 2 tablespoons of 1/4 cup packed brown sugar and 2 tablespoons of 1/4 cup water over medium heat.
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6
Cook without stirring until the sugar melts and begins to caramelize, turning a deep amber color, about 3-4 minutes. Watch carefully to prevent burning.
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7
Add the cubed 1 1/2 lbs cut into 1-inch cubes pork belly to the caramel and stir to coat. Cook for 5-7 minutes, turning occasionally, until the pork is browned on all sides.
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8
Add the sliced 4 thinly sliced shallots, minced 4 minced garlic cloves, minced 1 tbsp minced fresh ginger, sliced white parts of 4 sliced, white and green parts separated green onions, and sliced 1 thinly sliced red chili. Stir-fry for 2 minutes until fragrant.
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9
Pour in the 3 tbsp fish sauce, 2 tbsp low-sodium soy sauce, remaining water, and 1/2 tsp freshly ground black pepper. Stir to combine.
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10
Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the pork is tender and the sauce has thickened to a glossy caramel consistency.
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11
If the sauce reduces too quickly, add a splash of water to prevent burning.
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12
**To serve:**
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13
Divide the cooked 2 cups cooked jasmine rice among four bowls.
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14
Top with the caramelized pork and drizzle with the sauce from the pan.
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15
Arrange the pickled vegetables on the side of each bowl.
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16
Garnish with fresh 1/2 cup leaves only fresh cilantro, 1/4 cup fresh mint leaves, the green parts of the green onions, and additional sliced red chili if desired.
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17
Serve with 1 cut into wedges lime wedges on the side for squeezing over the top.
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