The idea behind this dish comes from South Vietnam. It is one of the favored dishes for sharing among friends and is often served family style. Essentially, at the end of the process, the pork belly is sweet, salty, and smells fantastic.
It’s true that this recipe requires a long cooking time, but that’s how the pork belly tenderizes. Plus, a whole pork belly comes in at around 11 pounds. If you’re planning on guests, they’ll eat well, and you may even have leftovers. This particular recipe includes a smaller cut of pork, which you can do yourself or ask your butcher for help.
You can substitute pork belly with pork shoulder or pork butt, both of which offer the richness desired. When buying, look for a piece that has an even ratio of fat to meat and skin that isn’t overly thick. An overly lean pork belly results in tough meat. If you do not have coconut water, you can use coconut soda or plain water. Having said that, coconut water provides dimension.
Serve with jasmine rice.
5-Spice Pork Belly
Ingredients
- 3 pounds pork belly
- 2 ½ tbsp salt (Kosher)
- 1 ½ tbsp rice vinegar or white vinegar
MARINADE
- 2 tbsp tamari or oyster sauce
- 5 cloves garlic
- 1 large shallot
- ½ tbsp pink salt
- ½ cup sugar
- 1 tsp fresh ground pepper
FINISHING SAUCE
- 5 cups coconut water
- 1 ½ tsp Chinese 5-Spice
- ¼ cup sugar
- 3 tbsp vegetable oil
- ½ cup soy sauce
- 1 white onion, halved
- 2 Thai chilis (seeds removed)
Instructions
- Pull out a large Dutch oven (alternatively a slow cooker or stockpot).
- Put the pork belly into the pot.
- Cover it with cool water.
- Add salt and vinegar.
- Soak for 20 minutes.
- Drain thoroughly.
- Rinse off salt.
- Rinse out the pot.
- Put the pork belly back in the pot.
- Cover again with water.
- Bring it to a boil for 2 minutes.
- Drain the pork belly and rinse it.
- Clean the pot once more.
- Using a sharp knife, cut the pork into cubes measuring about 1.5”.
- Create a paste by grinding shallots, garlic, and salt together.
- Use the paste to coat the pork cubes as easily as possible.
- Place in a bowl with tamari and pepper.
- Marinate in the refrigerator for 1-2 hours.
- Warm up the pot on medium heat. Add the sugar, watching it closely.
- When it turns golden brown, add the oil and stir.
- Turn the heat up to medium-high.
- Brown the pork pieces in the sugar and oil (you want them brown on all sides).
- Pour coconut water into the pan. Add the 5-spice, onion, chili, and the remaining pork marinade.
- Bring to a boil, then reduce to low heat.
- Simmer for 2 hours (top off).
- Stir every 20 minutes, removing any foam from the surface.
- Your stock should be reduced to ½ the original amount.
- Remove the chili peppers and onions.
- Check to see that your pork is tender. If not, let it simmer a little longer.
- Taste test, adjusting the spices, tamari, or soy to personal preference.
- Serve over rice.