Description
Tender, quick-braised sweet and savory pork in a peppery fish sauce glaze — the ultimate Vietnamese comfort food when paired with a hot bowl of steamed rice.
Ingredients
Units
Scale
Pork Marinade
- 1 1/2 lbs pork belly or pork shoulder
- 3 tablespoons fish sauce
- 1/2 teaspoon chicken bouillon powder or 1/4 teaspoon MSG (optional)
- 2 tablespoons granulated sugar
- 2 teaspoons ground black pepper
- 3 garlic cloves (peel and mince)
- 1 shallot (peel and mince)
- 1/2 cup Coco Rico coconut soda (can sub with water)
Caramelize Sugar to Darken Pork (See Notes)
- 1 tablespoon granulated sugar
- 1 tablespoon water
Instructions
- Prepare and Marinate the Pork: Clean the pork by rubbing it with an additional tablespoon of salt, rinsing thoroughly, and patting it dry with paper towels (optional but helps reduce odor). Cut the pork into thin, bite-sized strips. If using pork belly, ensure each strip includes layers of skin, meat, and fat. Toss the pork with fish sauce, bouillon powder or MSG (optional), sugar, black pepper, garlic, and shallot.
- Caramelize the sugar: In a medium skillet or clay pot, combine 1 tablespoon of sugar with 1 tablespoon of water. Heat the mixture over medium heat, stirring occasionally, until it turns a dark amber color.
- Add the Pork: Quickly add the marinated pork along with its juices to the caramelized sugar. Toss the pork thoroughly to coat it in the caramel sauce, which starts as light brown but will deepen in color during braising.
- Braise: Pour in coconut soda (or water), reduce the heat, cover, and let it simmer for 15 minutes. Stir occasionally to ensure all the pork pieces are evenly coated in the sauce. Remove the lid and continue simmering uncovered for another 10 minutes or until the pork is tender and the sauce has mostly reduced.
- Finish: Garnish with freshly cracked black pepper, thinly sliced green onions, and chili peppers for a vibrant presentation. Serve with steamed rice and a side soup for a complete Vietnamese meal.
Notes
If you want to skip caramelizing sugar completely, add 1/2 teaspoon thick soy sauce to the marinade.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese