This iconic Vietnamese dish features succulent pork belly or shoulder glazed in a rich, glossy caramel sauce infused with fish sauce and aromatic spices. The meat becomes incredibly tender and deeply flavourful, with a beautiful mahogany exterior that caramelises to perfection. Serve it over steamed rice with fresh herbs and vegetables for an authentic, restaurant-quality meal that will transport your taste buds straight to Vietnam.
⏱️100 min
📊Medium
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
800 gpork belly or shoulder
100 gsugar
4 tablespoonsfish sauce
6 piecesgarlic cloves
3 piecesshallots
250 mlwater
1 teaspoonblack pepper
2 tablespoonsvegetable oil
Instructions
1PREPARE THE PORK: Cut the pork belly or shoulder into 3-4 cm cubes, keeping some fat attached for maximum flavour and tenderness. Pat the pieces dry with paper towels to ensure they brown evenly. Season generously with salt and black pepper on all sides, allowing the seasoning to penetrate the meat for at least 10 minutes.
2MAKE THE CARAMEL BASE: Place sugar in a heavy-bottomed pot or wok over medium heat without stirring, allowing it to melt evenly until it turns a deep amber colour (approximately 8-10 minutes). Watch carefully as the sugar can burn quickly once it begins to darken. The caramel should smell sweet and slightly nutty, with no burnt odour.
3SEAR THE PORK: Immediately add the prepared pork pieces to the hot caramel, stirring quickly to coat each piece thoroughly with the caramel layer. The heat will seize the caramel slightly, but continue stirring for 3-4 minutes until the pork is well-coated and begins to brown at the edges. You should hear a sizzling sound and smell the meat caramelising beautifully.
4BUILD THE FLAVOUR BASE: Peel and crush the garlic cloves and finely slice the shallots, then add them directly to the pork. Stir continuously for 2-3 minutes, allowing the aromatics to release their fragrant oils and blend with the caramel coating. The kitchen should smell intensely aromatic with garlic and sweet caramel notes.
5DEGLAZE AND BRAISE: Pour the fish sauce and water into the pot, stirring well to dissolve any caramelised bits stuck to the bottom (this is pure flavour). Bring the mixture to a simmer, reduce the heat to low, and cover with a lid. Simmer gently for 60-75 minutes, stirring occasionally, until the pork is completely tender and can be broken apart with a fork, and the sauce has reduced to a thick, glossy glaze coating the meat.
6FINISH AND SERVE: Remove the lid for the final 10 minutes of cooking if the sauce is still too thin, allowing it to reduce further and become more concentrated. The finished dish should have the pork submerged in a deep mahogany, glossy sauce that coats the back of a spoon. Taste and adjust the seasoning with additional fish sauce or a pinch of sugar if needed. Serve immediately over steamed jasmine rice, garnished with fresh coriander, sliced green onions, and a sprinkle of black pepper, with fresh vegetables on the side.