PreviousContentsNext

Vietnamese Braised Pork Belly

Apres ski lends itself to braising - I can make something unctuous on Wednesday in New Paltz, and have it ready to re-heat on Friday or Saturday at the mountain. Usually it's something pretty basic - see past posts on the subject - but this weekend Vietnam met New England. Vietnamese Style BBQ Berkshire Pork Belly Braised in Fish Sauce and Caramel. Served with plain jasmine rice, stir fried cabbage, and plenty of beer, it was a big hit.

5

pounds

Fresh Pork Belly, (butt or shoulder would work also)

4

Tablespoons

Chinese 5 spice powder

1

cup

Vietnamese Chili Garlic Sauce

1

cup

Hoisin sauce

1/2

cup

Fish sauce

Caramel Sauce

6

Shallots, sliced thin

8

garlic cloves, sliced thin

1

quart

Chicken, (or pork) stock

4

oz

caramel

4

oz

fish sauce

1

Tablespoon

cracked black pepper

1

Combine Sauces

2

Rub Pork with 5 Spice Powder

3

Slather sauce combo onto pork

4

Let marinate over night

5

Wednesday:

6

Set oven at 300F

7

Place marinated pork on rack over drip pan

8

Slowly roast pork until meltingly tender (about 2-3 hours)

9

Cool Pork

10

Thursday:

11

Make caramel from 1 cup sugar and 1/2 cup water - combine, bring to a boil, simmer until deeply amber, add 1 tablespoon of cool water to arrest browning, remove from heat but keep warm and fluid

12

Cut cooked Pork into lardons about 1"x 1/2"

13

Sweat shallots and garlic in a bit of vegetable oil until pale golden

14

Add black pepper

15

Add all of the other ingredients

16

Bring to a simmer and cook slowly for about 1/2 hour.

17

Cool in the pot

18

Friday:

19

Pack the kid in the car with the dog and the skis remember to keep dog away from Pork pot

20

Drive to ski house

21

Open Beer #1

22

Reheat contents of pork pot while consuming beer #1

23

While pork reheats, make steamed rice and cabbage stir-fry

24

Plate Rice, and cabbage, spoon generous amounts of pork and sauce over both

25

Sit with friends in front of fire place

26

Open more beer

27

Eat

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (107 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2849.04

Calories From Fat (6%)

179.86

% Daily Value

Total Fat 20.59g

32%

Saturated Fat 4.78g

24%

Cholesterol 15.62mg

5%

Sodium 24914.82mg

1038%

Potassium 9405.9mg

269%

Total Carbohydrates 620.73g

207%

Fiber 85.32g

341%

Sugar 340.71g

 

Protein 88.31g

177%