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Ingredients
1½ cups sugar
2½ pounds pork belly or butt, sliced
into thin, inch-long strips
1 tablespoon salt
½ teaspoon freshly ground black pepper
¼ cup fish sauce
2 heaping teaspoons minced garlic
1 dash sesame oil
1 medium Vidalia onion, sliced
4 scallions, sliced, green part only
Rice for serving
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Method
Cover bottom of a large, heavy skillet with one cup
sugar and place over medium low heat. As soon as it
melts and turns golden, add pork, raise heat to medium,
and stir until coated. (Sugar will become sticky and
may harden, but it will re-melt as it cooks, forming
a sauce.) Stir in remaining sugar, salt, pepper and
fish sauce. Cover and cook for 2 minutes. Uncover,
stir in garlic and oil and lower to simmer to reduce
sauce for about 20 minutes. Stir in Vidalia onions
and cook until translucent, 5 to 7 minutes.
Pork should be caramelized; if not, raise heat and
sauté while sauce further reduces. Transfer
to serving bowl, and sprinkle with scallion greens.
Serves 4
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