🇻🇳 Vietnam · Food
Caramelized Pork Belly with Shrimp Paste
By eatmundo · August 4, 2026
🇻🇳 VNA deeply aromatic, savory-sweet dish where pork belly is slow-braised until tender and glazed with a pungent, funky shrimp paste reduction. This is a comfort staple in Northern Vietnamese homes, perfect when paired with hot white jasmine rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 500g of pork belly into bite-sized 3cm cubes, ensuring a good ratio of fat to lean meat.
- 2
In a small bowl, whisk together 2 tbsp of fermented shrimp paste with 1 tbsp of water to create a smooth, pourable paste.
- 3
Heat 1 tbsp of oil in a medium saucepan over medium heat; add finely minced shallots and garlic, sautéing for 1 minute until fragrant but not browned.
- 4
Add the pork belly cubes to the pan, increasing heat to medium-high; sear for 5 minutes until the edges are golden brown.
- 5
Pour in the shrimp paste mixture, 1 tbsp of sugar, and 1 tbsp of fish sauce; stir well to coat every piece of pork evenly.
- 6
Lower the heat to low, cover with a lid, and simmer for 20 minutes, allowing the pork to render its fat and absorb the pungent glaze.
- 7
Remove the lid and increase the heat slightly for the final 5 minutes, stirring constantly until the sauce thickens into a dark, glossy caramel that clings to the meat.
- 8
Taste a piece; if it needs a touch more balance, add a tiny splash of water or a pinch of sugar before plating.
Frequently Asked Questions
Can I use normal shrimp paste?+
You must use Vietnamese fermented shrimp paste (mam tom) for the authentic pungent flavor; standard Southeast Asian shrimp paste is not a direct substitute.
How do I reduce the saltiness?+
If you find the paste too salty, dilute it with a little extra warm water or add a small amount of coconut water to the braise.
What is the best pork cut?+
Use pork belly with the skin on for the best texture; the rendered fat is what gives this dish its rich, silky mouthfeel.
How long does this keep?+
Stored in an airtight container, it keeps for up to 3 days in the refrigerator and actually tastes better the next day.
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