This recipe I have made twice now at dinner parties and everyone has loved it! In Vietnam the pairing of cinnamon & pork is popular; this will get your taste buds working and please your hungry friends! If you're smart you'll hide some for the next day too, as it will taste even better, it's a gift that keeps on giving! I served it with a classic Vietnamese Vermicelli Salad and a Nouc Cham Dressing. A gluten free feast!
This tasted so good it was all gone before I turned on the camera, but here is an Instagram pic from the night!
Caramelised Cinnamon Pork
- 1.5kg pork belly, cut into cubes
- 3-4 tbsp crushed garlic
- 2 tbsp ground cinnamon
- 4 tbsp sugar
- 4-6 tbsp fish sauce
- 4 tbsp vegetable oil
- 4 star anise
- 6 cinnamon sticks
- 25g sugar
- 25ml water
- 1-2 litres pork stock
Bring a pan of water to the boil and blanch the pork belly for 2-3 minutes. Remove and allow to drain and cool.
Once cooled, place the pork belly in a large bowl and add the garlic, cinnamon, sugar, seasoning and fish sauce. Mix thoroughly and allow to marinate for 30 minutes – 1 hour.
Heat the oil in a large pan or wok. Add the pork and marinade to the pan with the star anise and cinnamon sticks and sauté for 6-8 minutes to colour (it may be necessary to do this in batches).
Meanwhile in a separate pan make a caramel by dissolving the sugar in the water over a medium heat until a light golden caramel has formed. Add into the pork and stir.
Pour over just enough pork stock to cover, lower the heat to a gentle simmer and cook the pork for 1 hour until tender - top up with any extra stock during cooking if necessary.
Recipe found here