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.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
