Fish sauce, chilli and maple candied pork belly
I believe that everyone has some foodie weakness. For many it is chocolate or bacon. For me, I am a complete cheese addict and am always a sucker for some pork belly, what is yours?
If you only cook low fat, healthy and low in sugar and salt food, please stop reading now. This is so naughty it might make a nutritionist faint but so good I can’t help but think the happy factor must counter this in some way. If you are going to be bad, just do it but not very often! At least that is what I was thinking before tucking in as some kind of justification.
It all started the other day when I watched a food program about Vietnamese street food. It was very simple, they barbecued pork after marinating it in fish sauce, sugar and honey. The caramelized pork looked so good I knew I would have to make some, and very soon.
I had a pork belly in the fridge that I had planned to slow cook. Watching the program made me crave caramelized pork instead. Somehow in my mind I was thinking of a slight caramelized pork, it turned out to be something sensationally different and I can’t describe it as anything but candied pork. I thought sugar and honey would be too sweet and opted for Maple syrup instead. Still sweet but I like the depth of flavor it adds.
Fish sauce, maple and chilli candied pork
preparation time 15 minutes + minimum 4 hour marinade, over night is better
cooking time a few minutes
oven set on highest heat and grill, if you have a fan oven do both
- 650 gr or 23 oz pork belly, skin removed and sliced thinly
- 1 dl or 1/2 cup fish sauce
- 1/2 dl or 1/4 cup demerara, raw cane sugar
- 1/2 dl or 1/4 cup maple syrup
- 4 red chillies, sliced, seeds in
Whisk the fish sauce, sugar and maple syrup until the sugar has dissolved and add the sliced chilli.
Add the sliced pork.
Make sure the marinade covers the meat and leave in the fridge for a minimum of 4 hours but over night if you can.
Heat the oven and lay the pork slices on a lined roasting tray. Let cook and watch it like a hawk. The pork should caramelize but not burn and it can be a fine line. It will bubble away whilst cooking, it will look something like this.
I added some pineapple that I had sprinkled with cayenne pepper under the grill as well. The dish needed something to cut through the rich pork. I did a sauce that I placed at the bottom of the plate from soy sauce, mirin, rice wine vinegar and grated ginger, here is the recipe, but you can also just taste your way with the ingredients.
I placed the grilled pineapple and candied pork on the soy based dipping sauce.
Sprinkle with sesame seeds and serve with rice.
I had a little bit of the pork left over, or actually that I had set aside so I used it in a roll with a guaccamole and hot sauce, yum!
When I made the marinade I didn’t realize quite how much the pork would caramelize but it was delicious, the kind of dish you don’t want to end when you are eating it and there is always room for “one more slice”. I will save the recipe but this is only for very special occasions. Luckily Christmas is just around the corner!
I am bringing some of this to Angie’s Fiesta Friday This week Angie has two pf my favorite bloggers as co hosts, Hilda, Along the Grapevine who is sharing her foraging bounties with us. Julianna, Foodie on Board creates mouthwatering dishes that are irresistible.