Pork belly in caramel sauce

Ingredients

Directions

1. 1

   Wash the pork belly, dab dry and cut into pieces of approx. 1 x 1.5 cm. Peel, halve and cut shallots into strips

2. 2

   For the caramel sauce, caramelise the sugar in a casserole dish until golden brown. Add fish sauce and 500 ml water, bring to the boil and simmer until the caramel has dissolved. Add shallots and pork belly. Season with pepper. Cover and stew for 1-1 1/4 hours

3. 3

   In the meantime, clean and wash the spring onions and cut them into pieces of about 4 cm. Wash and peel the cucumber and cut it into approx. 4 cm long pieces. Wash the herbs, shake dry and pluck the leaves

4. 4

   Season pork belly with pepper. Serve with cucumber, spring onions and herbs. Jasmine rice tastes good with it