300g – 500g slab of pork belly
1 bunch green onions
1/4 cup packed brown sugar
2 tbsp rice vinegar
2 tbsp fish sauce
1/2 tsp soy sauce
1 tbsp ginger juice *see note
4 cloves sliced garlic
4 whole dried red chillies, unbroken (optional)
1/2 cup water
Preheat oven to 95ºC (very, very slow).
Cut the green onions into pieces about the same width of the pork belly and dice the white ends for later use.
Take a large piece of aluminium foil and lay down a bed of green onions. Place the pork belly down on the green onions rind side down. Lightly season pork with salt and make another layer of green onions on top. Wrap the pork up tightly in the aluminium foil and then wrap it again in another layer of foil. Place the pork, seam side up in a tray and place in the preheated oven. Cook for 5 ½ hours. After 5 ½ hours turn the oven off an leave the pork in the oven for another 2 hours to cool. Remove pork from oven and refrigerate over night.
Remove pork from fridge and unwrap. Remove and discard green onions. Remove rind and slice pork into 8 cubes.
Heat a frying pan over a medium heat. Fry each side of the pork pieces until crispy.
Meanwhile, in a small bowl combine brown sugar, rice vinegar, fish sauce, soy sauce and ginger juice.
When the pork pieces are crispy and browned remove some of the excess oil from the pan with a paper towel. Add 1 tablespoon of the sauce to the pan and continue to cook the pork on each side until the sauce caramelises and the pork darkens to a brown, almost blackened colour. Make a well in the middle of the pan and add garlic, chillies and diced green onions. Sauté for about 1 minute and then add the water and the rest of the sauce mixture. Simmer until the sauce thickens a little.
Note: Grate a chunk of ginger and squeeze the juice into a small bowl.
Source: Food Wishes