Braised caramel pork belly

1. 1. Make the caramel. If it is too sticky just add a tablespoon of water one at a time and mix until everything is lump free.

2. 2. In medium to large sauce pan (or dutch oven), turn on heat to medium. Heat oil, then add shallots. Slowly cook shallots for about 1 minute, then add garlic. Cook both until they become soft and fragrant. Add pork belly. Cook pork belly for about 10 minutes or until all the edges are seared and browned.
Add fish sauce and cook pork belly for about another 5 minutes. Add about 1 cup of water. If you need more water to cover the pork, add more until the pork is covered. Add the peppercorns. Turn heat to low and cook for about another 10 minutes. Stirring occasionally. Then add the caramel sauce.
Continue braising the pork on low heat for about another 45 minutes to 1 hour, or until pork is tender. Stir occasionally.

3. Serve with bao buns or try Banh Mi sandwich (http://whiteonricecouple.com/recipes/vietnamese-pork-banh-mi/)