Caramelized Pork Belly with Shrimp Paste

• Pork belly 500g
• Fermented shrimp paste 2 tbsp
• Garlic 3 cloves
• Shallot 2 units
• Sugar 1 tbsp
• Fish sauce 1 tbsp
• Vegetable oil 1 tbsp

How to Make It

• 1

  Cut 500g of pork belly into bite-sized 3cm cubes, ensuring a good ratio of fat to lean meat.

• 2

  In a small bowl, whisk together 2 tbsp of fermented shrimp paste with 1 tbsp of water to create a smooth, pourable paste.

• 3

  Heat 1 tbsp of oil in a medium saucepan over medium heat; add finely minced shallots and garlic, sautéing for 1 minute until fragrant but not browned.

• 4

  Add the pork belly cubes to the pan, increasing heat to medium-high; sear for 5 minutes until the edges are golden brown.

• 5

  Pour in the shrimp paste mixture, 1 tbsp of sugar, and 1 tbsp of fish sauce; stir well to coat every piece of pork evenly.

• 6

  Lower the heat to low, cover with a lid, and simmer for 20 minutes, allowing the pork to render its fat and absorb the pungent glaze.

• 7

  Remove the lid and increase the heat slightly for the final 5 minutes, stirring constantly until the sauce thickens into a dark, glossy caramel that clings to the meat.

• 8

  Taste a piece; if it needs a touch more balance, add a tiny splash of water or a pinch of sugar before plating.