Vietnamese Caramelized Pork Belly by Josephine Toh

Ingredients:

1kg pork belly,
3tbsp fish sauce,
3tbsp chopped garlic,
1.5tbsp black pepper n white pepper,
3tbsp sugar,
1tbsp oil,
50ml water
Method:

Heat oil with sugar on low heat to melt n caramelised sugar.
Add garlic, stir till fragrant,
Add pork, turn to high heat. Keep stirring to prevent burned pork.
Fry till pork belly fat shrink with nice brown colour due to caramelised sugar.
Add fish sauce, keep stirring.
Add pepper, yes keep stirring.
Add water once pork turns to beautiful brown colour.
Turn down heat to medium high, do not cover pot/wok/pan.
Sieved oil, it is very oily. Add more fish sauce, pepper or sugar to your preference.
Cook for 1 hour or when pork literally melts in your mouth effect.
Serve with steamed rice.
Enjoy!!!

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