Ingredients

Pork Belly

  • 2 ½ lbs. Pork Belly, sliced into bacon strips
  • 1 cup orange juice
  • 2 tablespoons brown sugar
  • ½ cup chopped garlic
  • 2 limes, juiced and zested

Caramel Glaze

  • 2 cups brown sugar
  • ⅓ cup fish sauce
  • 2 cups orange juice
  • ⅓ cup rice vinegar
  • 3 tablespoons honey
  • ½ cup minced garlic
  • 2 shallots, minced
  • 2 inch piece ginger, peeled and minced

Thai Style Slaw

  • 2 limes, juiced
  • 4 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 thinly sliced Thai bird chili, or ¼ of serrano chili thinly sliced
  • 2 cups finely sliced purple cabbage
  • 4 torn mint leaves
  • 4 torn basil leaves
  • 4 sprigs of torn cilantro
  • ¼ cup toasted chopped peanuts

Garnish

  • basil
  • mint
  • cilantro
  • peanuts
  • scallions

Details

Product:

Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer

Preparation

  1. For Pork Belly, combine orange juice, brown sugar, chopped garlic, lime juice, and zest in a dish and whisk. Place belly strips in marinade and refrigerate for 3-24 hours.
  2. For Caramel Glaze, add all ingredients to a saucepan. Stir over medium heat until sauce thickens to a glaze and set aside.
  3. Thread pork belly onto skewers, garnishing end with scallion chunk. Sprinkle rice powder generously on both sides and cook on a grill, turning and glazing frequently until cooked through, about 15 minutes.
  4. To plate, place “Thai Style Slaw” onto a plate, top with belly, and garnish with herbs, peanuts, and scallions.