Vietnamese Caramelized Pork with Herbs
Tender pork belly braised in caramel and fish sauce until glossy and deep golden. Served with fresh herbs and rice for an authentic weeknight Vietnamese dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1.5 lbs pork belly, skin removed
- 3 tbsp sugar
- 3 tbsp fish sauce
- 1 cup water
- 4 cloves garlic cloves, minced
- ½ cup fresh herbs (cilantro, mint, Thai basil), chopped
- 2 stalks scallions, sliced thin
Instructions
- 1
Cut pork into 1.5-inch cubes. Heat a heavy skillet over medium-high.
- 2
Add pork cubes without crowding. Sear 3–4 minutes per side until brown. Work in batches if needed.
- 3
Return all pork to the skillet. Sprinkle sugar evenly over top and let caramelize without stirring, ~2 minutes.
- 4
Stir in garlic and cook until fragrant, about 30 seconds.
- 5
Pour in fish sauce and water. Stir to combine. Bring to a gentle simmer.
- 6
Cover partially and braise 25–30 minutes until pork is tender and liquid has reduced by two-thirds. Liquid should be glossy and caramel-colored.
- 7
Taste and adjust salt or fish sauce. Stir in fresh herbs. Top with scallions.
- 8
Serve hot over steamed rice with extra herbs on the side.
Tools you’ll need
- heavy-bottomed skillet or Dutch oven (12-inch)
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- measuring cup
- tongs
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