Ingredients:
- 2 pieces pork belly, about 4 lb (2 kg);
- 2 tablespoons ginger juice, (1 piece of ginger, about 4 oz (120 g), peel, grate and squeeze for juice);
- 1 tablespoon 2 mm thick ginger slices;
- 1 tablespoon vegetable/canola oil for high heat;
- 1 1/2 cups (360 ml) fish sauce;
- 1 1/2 cups (360 ml) water, or enough to cover the pork;
- 1 teaspoon brown sugar.
Recipe:
Serving for 4
- Scrape the skin of the pork belly;
- Clean and pat dry;
- Add ginger juice to marinate overnight;
- Pat dry;
- Add 1 tablespoon vegetable/canola oil in a heavy sauce pan over medium high heat;
- Sear all sides of pork belly until light brown;
- Add fish sauce and water;
- Add 2 mm thick ginger slices;
- Turn to simmer when it comes to a boil;
- Check once a while to avoid drying out;
- Cook until pork belly becomes tender, about 1 to 1 1/2 hours;
- Add brown sugar;
- Take it out and cut to 1/2” (1 cm) thick slices;
- Serve hot with rice.