Pork belly

Prepare the pork by soaking it in diluted salt water, then blanch in boiling water for a few minutes to remove impurities. Rinse with cold water and drain. Cut into small pieces, mix with sugar, and let sit for about 45 minutes to render the fat and make it crispy.

After marinating the pork with sugar, cook it on the stove until the meat is firm and some fat is rendered. Add finely chopped shallots, fish sauce (half a small dessert bowl), annatto oil, and enough water to cover the meat. Season to taste, but keep it on the sweeter side. Simmer over medium-low heat until the meat is tender and sticky. Turn off the heat and sprinkle with pepper (you can leave some sauce if you like to drizzle it over the bread).

Final product: The pork is a deep red and glossy.

Caramelized pork is delicious with bánh mì, served with Vietnamese coriander and pickled chili for the best flavor.