🇻🇳 Vietnam · Food
Vietnamese Braised Pork
By eatmundo · August 4, 2026
🇻🇳 VNA comforting, caramelized pork belly dish slow-cooked in coconut water. It strikes a perfect balance between savory fish sauce and deep, burnt-sugar sweetness.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 500g pork belly into 4cm thick cubes.
- 2
In a heavy clay pot, heat 1 tbsp oil with 1 tbsp sugar on medium heat until it melts into a dark amber caramel.
- 3
Quickly add the pork cubes, searing for 3 minutes until golden brown on all sides.
- 4
Stir in 4 minced garlic cloves and 3 sliced shallots, sautéing for 1 minute until fragrant.
- 5
Pour in 200ml coconut water and 4 tbsp fish sauce, bringing the mixture to a gentle boil.
- 6
Reduce heat to low, cover, and simmer for 30 minutes until the meat is fork-tender.
- 7
Remove the lid and increase the heat for 5 minutes to reduce the sauce into a glossy glaze.
- 8
Finish with 1 tsp black pepper and serve immediately with steaming jasmine rice.
Frequently Asked Questions
What cut of pork is best?+
Pork belly is essential because its high fat content keeps the meat succulent during the long braising process.
Can I use plain water?+
Yes, but coconut water provides a natural sweetness and depth that balances the saltiness of the fish sauce.
How dark should the caramel be?+
Aim for a rich, dark amber color; if it turns black, it will be bitter and must be discarded.
Do I need a clay pot?+
Traditional pots retain heat better, but any heavy-bottomed pan will work fine for this recipe.
🇻🇳 VNMundo Match
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