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Chef John's Caramel Pork Belly
But the king of korean barbecue is skinless pork belly, that striated union of unctuous fat and seductive pink meat whose origins on the animal—unlike pork butt—are straightforward.
Recipe Summary Chef John's Caramel Pork Belly
I wasn't really sure I understood the true essence of unctuousness, but after eating this caramel pork belly I'm pretty sure I get it now. Each bite was pure pleasure. I'm usually a very fast eater, but I tried to eat as slowly as I possibly could. It was just so unctuous.Ingredients | Pork Belly Korean Barbecue
1 bunch green onions - white parts chopped, green parts cut into 3 1/2-inch lengths
10 ounces whole pork belly
salt to taste
ÂĽ cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons fish sauce
1 tablespoon ginger juice
½ teaspoon soy sauce
4 cloves garlic, sliced
4 whole dried red chile peppers
½ cup water
Directions
Preheat oven to 200 degrees F (95 degrees C).
Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions and top pork belly with remaining 1/2 the green parts of the green onions; sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, in a loaf pan.
Cook pork belly in preheated oven for 5 1/2 hours. Turn off the oven heat and let cool in the oven for 2 hours. Remove from oven and chill in the refrigerator for 8 hours to overnight.
Remove pork from foil and discard green onions. Cut pork into 8 pieces.
Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
Remove most of the fat from the skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase heat to medium-high. Cook until pork is glazed on all sides and pieces are caramelized, about 10 minutes. Make a well in the center of the skillet and add chopped white parts of the green onion, garlic, and peppers. Saute until fragrant, about 1 minute.
Pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.
Info | Pork Belly Korean Barbecue
prep:
30 mins
cook:
6 hrs
additional:
10 hrs
total:
16 hrs 30 mins
Servings:
2
Yield:
2 servings
