🇻🇳 Vietnam · Food
Pork Braised with Galangal
By eatmundo · August 4, 2026
🇻🇳 VNA fragrant, deeply savory Northern-style dish where pork belly is slow-cooked with earthy galangal and pungent shrimp paste. The result is a complex, caramelized glaze that perfectly balances aromatics with tender meat.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 500g of pork belly into bite-sized cubes and blanch in boiling water for 3 minutes to remove impurities.
- 2
Finely mince 50g of galangal and 2 stalks of lemongrass using a food processor or sharp knife until it forms a coarse paste.
- 3
Heat 1 tbsp oil in a heavy-bottomed clay pot or saucepan over medium heat and sauté the minced shallots until fragrant.
- 4
Add the pork belly to the pan, searing until the exterior edges turn golden brown, about 5 minutes.
- 5
Stir in the galangal, lemongrass, turmeric, and 2 tbsp shrimp paste, tossing well to coat every piece of meat evenly.
- 6
Pour in 200ml of water along with 3 tbsp fish sauce and 1 tbsp sugar, ensuring the liquid just covers the meat.
- 7
Lower the heat to low, cover, and braise for 30 minutes, allowing the sauce to reduce into a thick, glossy, amber-colored glaze.
- 8
Check the seasoning once more and simmer uncovered for a final 2 minutes to intensify the flavors before serving hot.
Frequently Asked Questions
Can I replace galangal with ginger?+
While ginger is a substitute, galangal has a unique piney, citrusy heat that is essential for the authentic profile of this dish.
Is fermented shrimp paste very smelly?+
It is pungent, but it mellows significantly when cooked into a braise, providing a deep 'umami' backbone that defines Northern Vietnamese cuisine.
What is the best cut of pork?+
Pork belly is preferred for its fat content, which renders down to create a luxurious sauce that coats the meat.
Can I use pork shoulder instead?+
Yes, but you will need to add a small amount of oil or increase the cooking time slightly, as it is much leaner than pork belly.
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