Vietnamese Caramelized Pork Belly with Charred Shallot Rice & Pickled Daikon Slaw

Ingredients

• 1 1/2 lbs pork belly, cut into 2-inch cubes
• 4 tbsp palm sugar or brown sugar, for authentic caramel
• 3 tbsp fish sauce, nước mắm - essential vietnamese ingredient
• 6 whole garlic cloves, minced
• 1 inch fresh ginger, minced
• 2 whole star anise
• 4 whole shallots, thinly sliced, divided
• 2 cups jasmine rice, uncooked
• 3 cups chicken or vegetable broth
• 1 medium daikon radish, julienned
• 3 tbsp rice vinegar
• 2 tbsp water, for pickling
• 1 tsp salt, for pickling
• 1 tbsp sugar, for pickling
• 1/4 cup fresh cilantro, chopped, for garnish
• 3 tbsp vegetable oil, for searing and frying

Instructions

1. 1

   In a small bowl, whisk together rice vinegar, water, salt, and sugar. Add julienned daikon and let pickle for at least 15 minutes while preparing other components.

2. 2

   Heat 2 tbsp oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear pork belly cubes until golden brown on all sides (4-5 minutes total). Set aside.