William Eick is owner and Executive Chef of Matsu.
Ingredients
Pork Belly
- Pork Belly 3 lbs
- Sea Salt
Vietnamese Coconut Caramel Glaze
- Garlic 2 cloves, smashed
- Bird’s Eye Chilis 1 to 2, stemmed
- Okinawan Brown Sugar 1/2 cup (see Note)
- Coconut Milk 1 x 13.5-oz can
- Cilantro Stems chopped, 2 Tbs
- Fish Sauce 2 tsp
- Aged Shoyu (Japanese soy sauce) 1 tsp
Note: Okinawan brown sugar is unrefined, offering a deeper flavor profile compared to other sugars. Source it from online retailers like Amazon or from specialty grocers. Alternatively, any other brown sugar you have on hand will do.
Assembly
- Short-Grain Rice such as Koshihikari or Calrose 2 cups
- Vietnamese Coconut Caramel Glaze 1/2 cup
- Bird’s Eye Chili 1, thinly sliced
- Scallion 1, thinly sliced
- Cilantro, Mint and Thai Basil Leaves for garnish
Cook It
- Make the glaze: In a saucepan, combine garlic, chili(s), brown sugar, and coconut milk and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, until deeply caramelized. Remove from heat and add cilantro stems, then let steep for 15 minutes. Season with fish sauce and aged shoyu. Strain. Store leftover caramel glaze in the fridge for up to 1 week.
- Preheat oven to 350°F.
- Score the skin of the belly and salt the fat side. Place belly, skin side up, on a roasting rack and roast for 40 minutes. Reduce heat to lowest possible setting and slowly roast for 31/2 hours, or until pork is easy to shred. Set aside to rest for 30 minutes. Portion into 5-ounce pieces.
- Meanwhile, wash the rice until water runs clear. Combine rice and 1 cup water in a bowl and allow to soak for 30 minutes. Cook in rice cooker or per package instructions, until done.
- Heat a large skillet over medium-high heat. Add pork belly pieces and sear each side for 2 minutes, until golden brown. Pour 1 1/2 cups of coconut caramel glaze into the pan with the meat and heat through.
- To serve, spoon rice into a bowl, then add pieces of pork belly. Garnish with chili, scallion, and herbs.