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Vietnam · Food

Pork Braised with Galangal

45 min
700 kcal
4 servings

By eatmundo · August 4, 2026

Pork Braised with Galangal🇻🇳AI-generated image

Same ingredients, elsewhere in the world

7 matches

Dishes from other countries' kitchens, made from the same core ingredients as Pork Braised with Galangal. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 7 matches

A 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.

According to eatmundo's ingredient comparison, the closest dish to Pork Braised with Galangal from another cuisine is Gulai Daging (Indonesia): the two share 53% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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

What is Pork Braised with Galangal?

Pork Braised with Galangal is a Vietnamese dish consisting of pork belly slow-cooked with galangal, fermented shrimp paste, turmeric, and aromatics. It is typically served as a savory main course accompanied by steamed rice.

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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