800g (1 lb 12 oz) pork belly, skin removed, cut into 4cm (1.5”) chunks
3 strips orange peel
juice of 1 orange
1 cup chicken stock
½ cup brown sugar
⅓ cup apple cider vinegar
⅓ cup soy sauce
2 tbsp sweet dark soy sauce
⅓ cup Angostura Aromatic Bitters
1 tbsp finely grated ginger
1 tsp sea salt
½ tsp ground black pepper
1 brown onion, peeled, cut into wedges
Asian herbs (e.g. mint or coriander), to serve (optional)
Carrot pickle:
3 large carrots
⅓ cup white vinegar
⅓ cup white sugar
2 tsp sea salt
Nuoc cham dressing
3 tbsp fish sauce
3 tbsp white sugar
2 tbsp white vinegar
2 garlic cloves, finely chopped
1-2 birdseye chillies, finely chopped
The best!
I have been to S.E. Asia many times…… This recipe is so fantastic! It reminded me of being there… I said, “Wow, this is like eating in a restaurant in Viet Nam”. My husband said, “It is better than any restaurant!”
Awsome asian recipes
The most high experience and well shown demonstations of all recipes ive seen as i can cook aisian
Perfect !
I’m usually hesitant to cook pork belly this way because I’m afraid the result will be too fatty.
I tried because the combination of the ingredients used interested me strongly, especially the flavor of the orange mixed with the soy sauce and the other ingredients (this mixture made me think strongly of the delicacy of the ponzu sauce).
The result is incredible.
I offered it with plain Japanese sushi rice and sautéed mushrooms.
I will make this fabulous dish again, tasty and rich in flavors.
Pure happiness to share with family or friends.