Kim Tiền Heo Quay Kho Nấm Hương: Imperial Crispy Pork Belly with Fragrant Shiitake & Silken Caramel

Prepare the Pork Belly: Score the skin of the pork belly deeply in a crosshatch pattern, being careful not to cut into the meat. Prick the skin all over thoroughly with a fork or a meat tenderizer tool. Rub the skin generously with 1 teaspoon of salt and 2 tablespoons of white vinegar. Let it sit for 15 minutes.

Blanch and Dry Pork: Bring a large pot of water to a rolling boil. Carefully submerge the pork belly (skin-side down first) for 5 minutes. Remove and pat the pork belly extremely dry with paper towels, especially the skin. For best results, let it air dry in the refrigerator for at least 2 hours, or overnight, to ensure maximum crispiness.

Crisp the Pork Skin: Heat 2 tablespoons of neutral cooking oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Once hot, carefully place the pork belly skin-side down. Pan-fry for 10-15 minutes, pressing down gently, until the skin is golden brown and bubbly. Alternatively, place skin-side up on a baking rack and roast in a preheated oven at 200°C (400°F) for 20-30 minutes, or use an air fryer, until the skin is puffed and crispy. Remove from pan/oven and let cool slightly, then cut the pork belly into 1.5-inch (4 cm) cubes.

Rehydrate Shiitake: Place dried shiitake mushrooms in a bowl and cover with 1 cup of warm water. Let them soak for at least 30 minutes until softened. Squeeze out excess water, reserving the soaking liquid. Trim off the tough stems and slice the mushroom caps.

Make the Caramel: In the same pan (or a clean one), add 3 tablespoons of granulated sugar and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns into a deep amber caramel. Be careful not to burn it.

Sauté Aromatics: Immediately add the minced shallots, garlic, and sliced ginger to the caramel. Sauté for 1-2 minutes until fragrant.

Combine and Braise: Add the crispy pork belly cubes and sliced shiitake mushrooms to the pan. Stir to coat with the caramel and aromatics. Pour in the fish sauce, the remaining 1 tablespoon of granulated sugar, fresh coconut water, and 250 milliliters of water (or chicken stock). Add the black pepper, star anise, and cinnamon stick. Bring the mixture to a gentle boil.

Simmer to Perfection: Reduce the heat to low, cover the pan, and simmer for 90-100 minutes, or until the pork is fork-tender and the sauce has thickened and reduced to a glossy consistency. Stir occasionally to prevent sticking. If the sauce reduces too much, add a splash more water or reserved shiitake liquid.

Serve: Remove the star anise and cinnamon stick before serving. Garnish generously with chopped green onions and sliced red chilies (if using). Serve hot with steamed jasmine rice.

Enjoy: This dish pairs wonderfully with a side of steamed greens or pickled vegetables to balance its richness.