Fish Sauce Glazed Pork Belly - Thịt Rang Cháy Cạnh | Helen's Recipes

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce offers umami flavor while being lower in calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar retains some nutrients and has a lower glycemic index.

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option while still being flavorful.

coconut water

🥗Healthier: low-sodium chicken broth

💰Cheaper: water

Broth adds depth without adding calories.

Bring a saucepan of water to a boil and boil the pork belly with some salt and vinegar for about 4 minutes.

Remove and rinse under cold water, then chill in the fridge for 30 minutes or in the freezer for 10 minutes.

Slice the pork belly thinly.

Chop scallions to 1 inch length and thinly slice shallots and red chili pepper.

Add 1 tablespoon of oil in a large wok or pan and sauté the shallots and scallions (white parts) for a couple of seconds.

Add the sliced pork belly in two batches to render the fat, cooking until slightly golden on one side before flipping.

Add minced garlic and chili, tossing well for about 30 seconds.

Add 1 tablespoon of soy sauce and a pinch of sugar, stirring until bubbly.

Add the scallions and chili back, then remove from heat.

Transfer the pork to a plate and serve with a sprinkle of black pepper on top, alongside hot steamed rice and pickled mustard leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens