Pork belly with caramel sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash pork belly, dab dry and cut into small pieces (approx. 1 x 1.5 cm). Peel and halve shallots and cut into strips.

2. 2

   For the caramel sauce, caramelise the sugar in a casserole dish until golden brown. Add fish sauce and 1⁄2 l water, bring to the boil and cook until the caramel dissolves. Add shallots and pork belly.

3. 3

   Season with pepper. Covered 1-1 1⁄4 Stew for hours.

4. 4

   In the meantime, clean and wash the spring onions and cut them into pieces of about 4 cm. Peel the cucumber, cut it in half lengthwise, remove the seeds and cut it into pieces of about 4 cm length as well. Wash the herbs, shake dry and pluck the leaves.

5. 5

   Season pork belly with pepper. Serve with cucumber, spring onions and herbs. Serve with jasmine rice.

Nutrition Facts

KCAL
640 kcal

CARBS
33 g

FATS
44 g

PROTEINS
24 g