Caramelized Pork Belly Cha Lua
Crispy-edged pork belly glazed with caramel-fish sauce, served over rice with quick pickled vegetables. Vietnamese street food vibes, weeknight speed.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- 1 lb pork belly, skin-on
- 3 tbsp fish sauce
- 2 tbsp granulated sugar
- 1 cup, julienned daikon radish (or carrot)
- 2 tbsp white vinegar
- ¼ cup, chopped scallions (or fresh cilantro)
- 2 cups cooked rice
Instructions
- 1
Cut pork belly into 2-inch chunks, leaving skin on. Toss with salt and pepper.
- 2
Heat oil in a skillet over medium-high. Sear pork skin-side down until crackling and golden, ~5 minutes. Flip and sear 3 more minutes.
- 3
Toss daikon with vinegar and a pinch of salt. Let sit while pork cooks.
- 4
Pour off excess fat, leaving about 1 tbsp in the pan. Add fish sauce and sugar, stir until sugar dissolves and coats the pork.
- 5
Divide rice between bowls. Top with caramelized pork belly and pickled daikon.
- 6
Drizzle pan glaze over the pork. Garnish with scallions. Serve immediately.
Tools you’ll need
- 12-inch skillet or wok
- cutting board
- chef's knife
- tongs
- wooden spoon
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