Burmese Pork Belly Recipe

One of my favorite places to shop while in Colorado is H-Mart Asian foods center.  On our last trip I captured this amazing sunset in the parking lot. Head inside and you can find both fermented bean paste and dark soy sauce, two essential ingredients the Burmese (and Chinese) use to make pork belly turn red during the cooking process.  Hopefully the skies above the parking lot will glow red for you as well…..

H Mart / Aurora, Colorado
Burmese Pork Belly Recipe 

1 pound (454g) of pork belly
1 tablespoon  sugar
2 tablespoon peanut oil
1 tablespoon minced ginger
1 tablespoon dark soy sauce
1 tablespoon minced garlic
6 thai bird chiles, minced
1 tablespoon fermented bean paste
1 tablespoon peanut oil
1/4 cup Chinese rice wine
1/2 cup water
Bring a pot of water to a boil and immerse the pork belly.  After 10 minutes, discard the water and rinse.  Slice belly into 1 by 1 inch cubes
Over low heat, cook oil and sugar in a heavy bottomed pot until the sugar caramelizes.  Add remaining ingredients, bring to a gentle boil, and simmer, covered for 2 hours.

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