This popular dorm food is an easy soup to make that is the collegiate equivalent of a bowl of spicy quick noodles. It tastes great when served with cooked rice.
| Prep Time: | 30 mins |
| Cook Time: | 5 hrs 50 mins |
| Additional Time: | 10 hrs |
| Total Time: | 16 hrs 20 mins |
| Servings: | 2 |
Ingredients
- 1 bunch green onions – white parts chopped, green parts cut into 3 1/2-inch lengths, divided
- 10 ounces whole pork belly
- salt to taste
- ¼ cup packed brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon ginger juice
- ½ teaspoon soy sauce
- 4 cloves garlic, sliced
- 4 whole dried red chile peppers
- ½ cup water
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.
- Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.
- Remove pork from the foil and discard green onions. Cut pork into eight pieces.
- Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
- Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
- Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.
- Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 6 g |
| Sodium | 2273 mg |
| Sugars | 30 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Did it. Doing it again!…
Loved this! It’ll definitely be a staple from now on. Cooking the pork belly the night before makes it an easy meal. I made the sugar glaze the night before as well which made it even quicker.
It is unctuous. A fun recipe to make. First time and will make again. Came out perfect. Do you prep work and be ready to cook. Helps to have a second pair of hand in the kitchen.
Great flavor! Didn’t get a photo, it was gone too fast! I did the first part and then it hung out in my frig for two days due to unforeseen time constraints on the second night. Still turned out great. Will definitely do this again. I too could not get a true “glaze”, just a really thick sauce. I also had tons of ginger but not ginger juice so I just minced it really fine and use that instead.
A lot of work, but my son loved it!
This was truly delicious!!!
I didn’t realize this was for two servings and doubled it anyway, and it still wasn’t enough for four people. I will try it again now that I know how little a pound of pork belly yields. It was very tender and flavorful with the glaze. i will definitely try it again, but next time I’ll plan on using one pound of meat per person and adjust the glaze accordingly.
It was as good as it looked. Not hard to make.
Wow! The write up by Chef John made me make this delicious recipe. I wanted to truly taste the “unctuos-ness” of this recipe and it didn’t disappoint. I followed everything to a tee except I used red pepper flakes instead of the chili peppers. I didn’t want to go to the store AGAIN for another ingredient. My pieces of pork belly were more cooked through than Chef John’s video showed, but it was OK because more fat was gone as well. I didn’t have time to eat the meal immediately, so I refrigerated and ate it later that night over brown rice. It tasted even better after marinating for a bit. I will do again!
Made it twice now – wow… first time by the recipe, no change , loved it! 2nd time, I added some Chinese 5 spice to the day-before bake, made two bricks 500 grams each. Made one in the oven at 500 degrees (very good) but the 2nd sat in the fridge a few days cause I was overwhelmed by events – then exactly as recipe directed, and perfection! Paired with a SA pinotage, the only wine that could stand up to it! cheers Mike
Awesome and delicious pork belly recipe
This is seriously one of the best things I’ve ever eaten in my life! I made a few substitutions based on what I had on hand: apple cider vinegar for rice vinegar, grated ginger for ginger juice, and shallots for green onions. I also added all of the glaze at once instead of saving some for the end, which I did by mistake but I would do it exactly the same way next time! I plan on trying the glaze on lots of other things. Heck, I might just make some and eat it with a spoon.
Very good!
No tips. Melts in your mouth as is. I’ve made it three times for various people and all agree that it’s worth the effort. Good work Chef John!
My husband and I lived in China for over a decade, and this is the real deal Hong Shao Rou! We both said it tasted just like what we had in China, only better! I’m having family over for a Chinese feast for Thanksgiving, and this will be featured. For those who said sauce was too runny- reduce the water, I only used a few tablespoons. And make sure you soak up some of the oil with a paper towel before adding sauce, as he does in the video. Enjoy!!!
I made it. His sauce was delicious. I wrapped it in foil. Soft succulent too. If you do not wrap in foil it burns. Brown sugar hardened in my baking pan on second one I did not wrap in foil.
This tasted good – but I tell ya, it was a lot of work. Not worth it in my opinion. I love Chef John – but this flavor was teriyaki sauce that I could have poured on instead and saved soooooo much time.
Wonderful Meal. Straight forward and easy, just takes a lot of oven time.
Most people dont understand what pork belly is! It is the slab of meat that butchers slice into bacon.
Very nice! I will definitely do it again!
I was asked to double the sauce next time but was definitely asked for a “next time”!