Recipe Homepage > Main Course > Vietnamese-Style Sticky Pork Belly
Vietnamese-Style Sticky Pork Belly
More than 60 min
材料
Pork Belly (skin off,sliced)½ catty
Shallot (shredded)1pc
Garlic (sliced)2 cloves
Carrot (julienned)½pc
Egg1
CilantroSome
Chinese Lettuce or Steamed RiceSome
Seasoning
Five Spice Powder¼tsp
Palm Sugar (or Rock Sugar)½tsp
Soy Sauce1½tbsp
Fish Sauce1½tbsp
Coconut Water150 ml
Pickle Seasoning
White Vinegar4tbsp
Sugar2tbsp
Salt½tsp
Steps
1.
Set Mini Pressure Cooker to “Meat” function to heat up the pot. While keeping the lid off, place pork belly chunks into the pot, fat facing down. Sear all sides until golden.
2.
Add in shallot, garlic, five space powder and palm sugar. Saute until sugar melts and caramelizes.
3.
Stir in soy sauce and fish sauce until evenly incorporated. Pour in coconut water. Close lid and set cook time to 30 minutes.
4.
In a bowl, add the pickle seasoning to shredded carrot. Mix well and let it sit for half an hour or longer.
5.
Cook egg in boiling water for 8 minutes. Soak it in ice water bath. Remove egg shells.
6.
When time is up, remove cooker lid. Press “Cancel” and then set to “Re-heat” function. While the lid is detached, add egg and heat up the sauce for 5-10 minutes or until it is reduced to a sticky consistency.
7.
Dish up the pork. Cut the egg into two halves and place it on top of pork. Serve with pickled carrot, cilantro, lettuce and/or steamed rice.
Tips:
Pork belly can become tenderer after braising without the skin on it.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
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