Chef John's Caramel Lamb Belly

Ingredients

• Servings: 2
• 1 bunch green onions - white parts chopped, green parts cut into 3 1/2-inch lengths
• 10 ounces whole lamb belly
• salt to taste
• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 1 tablespoon ginger juice
• 1/2 teaspoon soy sauce
• 4 cloves garlic, sliced
• 4 whole dried red chile peppers
• 1/2 cup water

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 16 hrs 30 mins


• preheat oven to 200 degrees f (95 degrees c).
• lay a large sheet of aluminum foil on a flat work surface. lay 1/2 the green parts of the green onions down in the center of the foil. place lamb belly, fattiest-side down, on top of the green onions and top lamb belly with remaining 1/2 the green parts of the green onions; sprinkle with salt. fold aluminum foil tightly around lamb and green onions. wrap lamb belly again in another sheet of aluminum foil. place wrapped lamb, seam-side up, in a loaf pan.
• cook lamb belly in preheated oven for 5 1/2 hours. turn off the oven heat and let cool in the oven for 2 hours. remove from oven and chill in the refrigerator for 8 hours to overnight.
• remove lamb from foil and discard green onions. cut lamb into 8 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 skillet and discard. add 1 tablespoon of the brown sugar glaze and increase heat to medium-high. cook until lamb is glazed on all sides and pieces are caramelized, about 10 minutes. make a well in the center of the skillet and add chopped white parts of the green onion, garlic, and peppers. saute until fragrant, about 1 minute.
• pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.