Ingredients
6
6 servings
- •2 pounds pork belly, trimmed
- •2 tablespoons white sugar
- •5 shallots, sliced
- •3 cloves garlic, chopped
- •3 tablespoons fish sauce
- •ground black pepper to taste
- •13 fluid ounces coconut water
- •6 hard-boiled eggs, peeled
Instructions
- Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
- Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase the heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
- Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir until pork is evenly coated. Pour in coconut water and bring to a boil. Add hard-boiled eggs and reduce the heat to low. Cover and simmer, checking occasionally and adding a little water if the liquid evaporates too much, until pork is tender, about 1 hour.
- Remove from the heat and let stand for about 10 minutes. Skim fat from the surface of the dish.
Nutritional Facts
Per 6 servings
- Calories: 410
- Carbohydrate: 16g
- Fat: 26g
- Fiber: 1g
- Protein: 27g
- Sugar: 6g
Related Recipes
Chef John's Caramel Pork Belly
Easy Sweet and Sour Pork Belly
Chinese-style Glazed Pork Belly
Crispy Pork Belly
Roasted Pork Belly
Orange Pork Belly
Vietnamese Caramelized Pork
Korean-Style Pork Belly Nachos
Slow-Cooked Red Braised Pork Belly
Easy Pork Belly Sisig
Korean Grilled Pork Belly (Samgyeopsal)
