This is my absolute favourite recipe my mother has been making me since I was a child. This was made after Christmas as part of the Chinese New Year traditional dish.
- 700 gm pork belly – Mount Gnomon Farm
- 1 onion, roughly diced – Laos Fresh Farm
- 2 garlic cloves, minced – Tasmanian Natural Garlic and Tomatoes
- 1⁄2cup sugar
- 1⁄4cup fish sauce
- 1⁄4teaspoon black pepper
- 1 cup water
- 2 carrots cut into julienne – Lees Orchard
- 2 cucumber cut into julienne – Laos Fresh Farm
- 1 bunch coriander cut roughly – Laos Fresh Farm
- Wash and cut pork belly into 3/4 inch (cubed)pieces.
- In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied.
- Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.
- Add fish sauce and water, deglaze, and bring to a boil.
- Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste.
- Serve over white rice with a handful of fresh carrot, cucumber and coriander
- Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious.