Pork Braised with Pineapple

Method

1. 1 Cut the pork belly into 3 cm cubes and marinate with fish sauce, shallots, and pepper for 30 minutes.
2. 2 Caramelize the sugar until it turns a golden brown color, then coat the meat with the caramel and cook for 4 minutes.
3. 3 Pour in 250 ml of water and simmer over low heat for 30 minutes until the meat is tender.
4. 4 Add the pineapple pieces in the last 12 minutes; adding them too early will cause them to become fibrous and the meat to become mushy due to the enzymes in the pineapple.
5. 5 Simmer until the sauce thickens and coats the meat, then sprinkle with chopped scallions and chili peppers.

With an appliance

• Pressure cooker 40 min

  Replace step 3: high-pressure cook the meat for 12 minutes, then quickly release the pressure, then open the lid and add the pineapple, simmering for 10 minutes.