Vietnamese Caramelized Pork Belly and Pineapple (Thit Kho Thom)

Nguyên liệu

• 3 lbs pork belly
• 1 small shallot (peel and mince)
• 4 garlic cloves (peel and mince)
• 4 tablespoons fish sauce
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon thick soy sauce or 1 teaspoon homemade caramel cooking sauce
• 2 tablespoons granulated sugar
• 8 oz pineapples chunks (1 cup with a bit a juice)
• 2 green onions/scallions (slice thinly; separate whites/greens)

Cách làm

1. 1

   Cut pork belly into small chunks so that each chunk includes a bit of skin, fat and meat. In a claypot or skillet, marinate pork with shallots, garlic, whites of green onions, fish sauce, ground pepper, thick soy sauce/homemade caramel cooking sauce, and half of the sugar for at least 15 minutes.

2. 2

   Heat the claypot on medium-low to a low simmer. Add pineapple and its juice. Braise for 45 minutes, uncovered. Cook 10 more minutes, uncovered, or until liquid reduces down into a glaze. Taste test if see if remaining sugar is needed (sometimes pineapples release a lot of its own sugar and additional sugar may not be needed).

3. 3

   Garnish with remaining green onions and serve with steamed rice.