Vietnamese Caramelized Pork Belly with Charred Shallot Rice & Pickled Daikon Slaw
Prep 20 min · Cook 35 min · Serves 4 · medium
Succulent pork belly glazed in a sweet-savory caramel sauce with fish sauce and star anise, served over fragrant jasmine rice studded with crispy shallots. The bright, tangy pickled daikon provides a refreshing counterpoint to the rich, melt-in-your-mouth pork.
Ingredients
- 1.5 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
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