Pork Belly Rangoon Recipe
Slow roasted pork belly, caramelized onions, cream cheese, Korean BBQ sauce, crispy fried shallots.
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Ingredients
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Pork Belly
Caramelized Onions
Filling
Shallots
Wonton Wrappers
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Rub the pork belly with salt, black pepper, garlic powder, and onion powder. Place it on a baking tray lined with parchment paper and roast in the oven for 3 hours, or until tender.
Caramelized Onions
- 2
Caramelize the Onions
While the pork belly is roasting, slice the yellow onions thinly. Heat olive oil in a skillet over medium heat, add the onions and salt, and cook slowly, stirring occasionally until they are golden brown and caramelized, about 30-40 minutes.
Filling
- 3
Prepare the Filling
Once the pork belly is done and cooled slightly, chop it into small pieces. In a bowl, mix the chopped pork belly, caramelized onions, cream cheese, and Korean BBQ sauce until well combined.
Shallots
- 4
Assemble the Rangoon
- 5
Wrap the Filling
Take a wonton wrapper and place a tablespoon of the filling in the center. Moisten the edges with water, fold into a triangle, and press to seal. Repeat with remaining wrappers and filling.
- 6
Fry the Rangoon
In a deep pan, heat oil for frying. Fry the wrapped Rangoons in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.