The mild sour taste of orange mingled with the soft fatty taste of pork belly, as well as the vivid color makes this braise dish more delicious.
Marinate the pork belly with 1 teaspoon minced shallots + 1 tablespoon fish sauce + 1 tablespoon sugar + 1/4 teaspoon black pepper + 1/6 teaspoon MSG + 1 tablespoon sesame oil. Let the meat absorb the spices for about 30 minutes.
Caramelize 1 tablespoon of sugar with 1 tablespoon cooking oil in a hot clay pot. When the mixture darkens, then add the pork belly and stir well. About 2 minutes later, pour the orange juice into the pot, and bring it to a boil. Cover the lid, reduce the heat, and simmer for about 30 minutes.
In a serving plate, add some chopped coriander, then the pork belly pieces, and some orange wedges. Serve the dish with hot rice.