Name: Vietnamese Caramel Pork
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs Pork belly, cut into 1.5-inch cubes; 0.33 cup Granulated sugar; 0.25 cup Fish sauce; 1.5 cups Fresh coconut water; 2 large Shallots, minced; 4 cloves Garlic, minced; 4 pieces Hard-boiled eggs, peeled; 0.5 tsp Black pepper

"A quintessential Vietnamese comfort dish featuring tender pork belly braised in a glossy, savory-sweet caramel sauce infused with aromatics. Traditionally served with steamed rice and hard-boiled eggs, this recipe offers the perfect balance of umami and melt-in-your-mouth texture."

Ingredients

Qty	Item
1.5 lbs 680 g	Pork belly, cut into 1.5-inch cubes
0.33 cup 65 g	Granulated sugar
0.25 cup 60 ml	Fish sauce
1.5 cups 355 ml	Fresh coconut water
2 large 50 g	Shallots, minced
4 cloves 20 g	Garlic, minced
4 pieces 200 g	Hard-boiled eggs, peeled
0.5 tsp 1 g	Black pepper

How to Make Vietnamese Caramel Pork

Combine the pork belly cubes with half of the minced garlic, half of the shallots, a tablespoon of fish sauce, and the black pepper. Let marinate for at least 15 minutes.

In a heavy-bottomed pot or clay pot, add the sugar and two tablespoons of water over medium heat. Stir occasionally until the sugar melts, then leave it untouched until it turns a deep amber caramel color.

Immediately add the remaining garlic and shallots to the caramel, followed by the marinated pork. Stir quickly to coat the meat evenly in the caramel sauce.

Pour in the coconut water and the remaining fish sauce. The liquid should almost cover the pork. Bring to a boil, then reduce the heat to low.

Gently place the peeled hard-boiled eggs into the liquid. Simmer uncovered for 40 to 45 minutes, or until the pork is tender and the sauce has reduced to a thick, glossy glaze.

Taste the sauce and adjust with more fish sauce or sugar if needed. Serve hot with steamed jasmine rice.

·
Use fresh coconut water rather than canned versions for a cleaner, natural sweetness.
·
Do not let the sugar get too dark or it will become bitter; aim for a penny-copper color.
·
Blanch the pork belly in boiling water for 2 minutes and rinse before marinating for a clearer, more professional sauce.
·
The dish tastes even better the next day after the flavors have fully penetrated the eggs and meat.

Frequently Asked Questions

Can I use pork shoulder instead of pork belly?

Yes, pork shoulder (pork butt) works well if you prefer a leaner dish, though the texture will be less succulent than the traditional belly.

What if I can't find fresh coconut water?

You can substitute with Coco Rico coconut soda (a popular choice in Vietnam) or plain water with an extra tablespoon of sugar.

Why is my caramel sauce bitter?

The sugar was likely cooked for too long. If it reaches a dark blackish-brown, it will be bitter. Stop the cooking process as soon as it hits a rich amber.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to loosen the glaze.

Video Tutorials

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