Description
Authentic Vietnamese braised and caramelized pork belly, cut into small pieces for quick cooking. No marinating required. This small-batch recipe is ready in just 20 minutes and is perfect served with steamed rice for a complete meal.
Ingredients
Units
Scale
- 1 lb pork belly
- 1 shallot
- 3 garlic cloves
- 1 scallion/green onion
- 2 tablespoons fish sauce
- 1 teaspoon ground black pepper (and a bit more at end for garnish)
- 1 teaspoon pork/chicken bouillon powder or mushroom seasoning powder (can sub with 1/2 teaspoon MSG)
- 2 tablespoons granulated sugar
- 1 teaspoon coco caramel syrup (Fortuna brand, can sub with 1/4 teaspoon thick or dark soy sauce)
- 1/3 cup water
- 2 red chilies (optional)
Instructions
- Prepare the aromatics: Peel the shallot and garlic, then finely mince them and set aside. Slice the scallion, keeping the white and green parts separate.
- Prepare the pork: If you get your pork belly from a high-quality butcher or trusted grocery store, you can usually skip the cleaning process and use it right away. However, if it does not look as clean, you will want to wash it thoroughly to remove impurities and reduce any strong pork odor. To clean the pork, rub it with about half table of coarse salt (optional), rinse well under cold water, and pat it completely dry with paper towels. Once prepped, cut the pork into thin, bite-sized strips (I like it to keep it small, the size of my pinky). Make sure each piece has a layer of skin, meat, and fat.
- Render the fat: In a clay pot or small pan, add the pork belly over medium heat. Cook it without any added oil to render the fat. Toss the pork in its own fat to lightly caramelize the outside for extra flavor. If you prefer a leaner dish, discard some of the rendered fat before moving to the next step.
- Fry aromatics in lard: Add the minced shallot, garlic, and the white parts of the scallion to the pork. Sauté for about a minute, until fragrant.
- Season and braise: Stir in the fish sauce, sugar, black pepper, bouillon powder, and caramel sauce, and water. Mix well so all the pork is evenly coated. The caramel sauce starts out light but will deepen in color during braising. Bring the pot to a gentle simmer and let it cook for about 10 minutes or until the pork is tender and the sauce has reduced to a sticky, savory glaze.
- Garnish and serve: Turn off the heat. Garnish with the green parts of the scallion, freshly cracked black pepper, and optional chili peppers for a spicy kick. You can leave the chilies whole or thinly sliced. Serve with steamed white rice and a side soup for a complete Vietnamese meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese