Vietnamese Braised Pork Belly (Thịt Ba Rọi / Ba Chỉ Kho Mặn)

Here is an easy Vietnamese braised pork belly recipe. Small bite-sized pieces of pork belly are simmered in a sweet and savory fish-sauce-based sauce. Ready in 20 minutes and no marinating. Perfect for busy weeknights! Ladle this glossy pork over a bed of steamed rice and you’re golden.

What is Thịt Ba Rọi Kho Mặn?

Thịt Ba Rọi and Thịt Ba Chỉ both refer to pork belly. Kho means to braise or to caramelize (In Vietnamese cooking, braising usually includes caramelizing sugar), and Mặn translates to salty or savory.

Depending on the region or the family, you might hear this quick braised dish called Thịt Ba Rọi Kho Mặn and Thịt Ba Chỉ Kho Mặn to specifically refer to braised pork belly.

It can also be called Thịt Rim Mặn or Thịt Kho Tiêu, which are more general names for braised meat, though in this case it usually refers to pork.

A traditional Vietnamese family meal almost always include these braised dishes, or đồ ăn kho. Every family has its own way of making it. Some keep it simple, while others add layers of flavor or adjust the recipe based on what they have on hand. The bottom line is that there are slight variations.

Why You Will Love This Recipe

In this particular recipe, I keep it simple, using minimal ingredients while still capturing the flavors I know and love. It’s a small-batch recipe, so you can finish it right away with a small family or have a portion or two saved for later.

• The whole dish is ready in just 20 minutes. It requires zero marinating time because the pork belly is cut into small, bite-sized pieces. This allows it to cook quickly and absorb flavor fast.
• We skip the traditional coconut soda like Coco Rico (the Western substitute for coconut juice) and use water to keep things simple. To get that beautiful, rich color without the stress, we use a store-bought caramel syrup. You can find this in Asian grocery stores, especially Vietnamese markets. This saves time and avoids the tricky process of caramelizing sugar from scratch, making it foolproof for beginner cooks.
• There is no need to add any cooking oil. We let the small pieces of pork belly render their own fat, creating a flavorful base.

Complete the Meal

The pork is perfectly sweet and salty, making it the ultimate pairing for a large bowl of steamed rice. You can serve it family style alongside other side dishes, such as vegetable soup (canh). People can just grab what they want to add to their individual rice bowl.

You can also make this for meal prep. Layer rice, pork belly, and steamed vegetables for a well balanced meal-in-a-bowl that you can easily reheat in the microwave.

You can alternatively, add fresh vegetables, such as sliced cucumber and tomatoes, after reheating the rice and meat. This is exactly how I survived the 9-to-5 rat race. It’s also how I became the envy of my sandwich-eating colleagues.

What You Will Need

• Pork belly: A rich, fatty cut of meat. The alternating layers of meat and fat are perfect for this dish because the fat melts into the sauce as it cooks, keeping the meat incredibly tender and flavorful. For a leaner option, use pork shoulder, though I recommend checking out my specific recipe for braised pork shoulder. Avoid using very lean cuts such as pork loin, as it will be far too dry after braising.
• Fish Sauce: The backbone seasoning of many Vietnamese braised recipes, giving the pork a salty and savory flavor. I am using my favorite, Three Crabs brand.
• Chicken Bouillon Powder or MSG: Optional, but it adds different dimensions of flavor and extra umami. This is a simple Vietnamese and Southeast Asian cooking hack. You can also use pork bouillon powder (I finally spot them in stores here in Sacramento), or mushroom seasoning powder, or just simply, MSG. You can alternatively omit entirely, though it may not be as flavorful.
• Sugar: Granulated sugar helps balance out the salty fish sauce and creates the classic sweet and savory profile.
• Garlic and Shallots: These aromatics provide a fragrant base for the sauce.
• Caramelized Sugar (Nước Màu): A traditional Vietnamese technique uses caramelized sugar and water to give the meat its rich, dark color. To save time and keep this recipe incredibly quick, we are using a store-bought caramel sauce or syrup. You can, alternatively, make your own batch and use as needed or sub with thick soy sauce or dark soy sauce. Soy sauce may slightly change the flavor, but the difference is subtle since only a small amount is used.
• Water: For the braising liquid. Traditional recipes often use Coco Rico coconut soda (a western substitute) or fresh coconut water (Vietnam’s go-to braising liquid), but we are using plain water here to keep it simple.
• Ground black pepper: We will use some in the marinade and a sprinkle more at the end for an aromatic finish.
• Red chili peppers: Optional if you like it spicy. Thai bird’s eye chilies are most traditional. Keep them whole as a garnish if you don’t want the heat to seep into the dish. This works well for both kids and adults.

Tips & Tricks for Best Results

Partially freeze for easy slicing: Place the fresh pork belly in the freezer for about one hour. This firms it up, making it much easier to slice into thin, even pieces without the meat slipping and sliding between the different layers. Alternatively, take out the frozen pork belly and defrost just enough for you to run the knife through. Keep the pork slices similar in size so they cook at the same rate and absorb the sauce evenly.

Use medium heat to render fat: Don’t rush this step. Cooking over medium heat helps the fat render slowly without burning the meat. There might be pork skin popping action during frying so be forewarned. If the pork belly releases too much fat, carefully spoon some out. Keep a little for flavor and to fry the aromatics.

Control the sauce consistency: If the sauce reduces too quickly, add a splash of water. If it’s too thin, let it simmer a bit longer to thicken.

Taste and adjust: Fish sauce brands vary in saltiness. Taste toward the end and adjust as needed.

Clay pot optional: Cooking in a clay pot is the traditional way and it makes for beautiful presentation, but it’s not required. Any small pan or pot works just fine.

Storage & Reheating

For storage, let your caramelized pork cool down completely before storing it in an airtight container or in a covered pot. It will keep well in the fridge for up to four days. Keep in mind that the rendered fat will solidify when cold.

To reheat, warm it gently over the stove on medium-low heat or in the microwave until everything is heated through. If using the microwave, stir halfway through heating to avoid cold spots.

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