Caramelized Vietnamese Braised Pork Belly (Thit Kho)

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich and tender pork belly slowly braised in a caramel sauce with coconut water and aromatic spices, a beloved Vietnamese comfort dish. This Vietnamese-inspired pork recipe, ready in about 90 minutes, pairs pork belly, coconut water, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 4 Vietnamese cuisine 540 cal/serving

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Ingredients

1.5 lbs, cut into 1-inch cubes pork belly
1 cup coconut water
1/4 cup fish sauce
3 tbsp dark brown sugar
5, minced garlic cloves
3, thinly sliced shallots
1 tsp black pepper
2 tbsp vegetable oil
4, peeled hard-boiled eggs
2, sliced for garnish scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 3 thinly sliced shallots and 5 minced garlic cloves, sautéing for 2-3 minutes until fragrant and golden.
Step 2: Add 1.5 lbs cubed pork belly to the pot and cook for 5 minutes, stirring occasionally, until the edges begin to brown and render fat.
Step 3: Stir in 3 tbsp dark brown sugar and cook for 3 minutes, allowing the sugar to melt and caramelize to a deep amber color, coating the pork.
Step 4: Pour in 1 cup coconut water and 1/4 cup fish sauce, then add 1 tsp black pepper. Bring the mixture to a gentle simmer.
Step 5: Reduce heat to low, cover partially, and braise the pork for 1 hour, stirring occasionally until the sauce thickens and the pork is tender.
Step 6: Add 4 peeled hard-boiled eggs to the pot during the last 15 minutes of cooking to soak up the caramel sauce.
Step 7: Garnish with 2 sliced scallions before serving with steamed jasmine rice.