Lemongrass and Coconut Braised Pork Belly

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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.

Tender pork belly slowly braised in a fragrant lemongrass and creamy coconut sauce for a rich, silky dish. This Vietnamese-inspired pork recipe, ready in about 115 minutes, pairs kosher salt, black pepper, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 100 min Serves 4 Vietnamese cuisine 480 cal/serving

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Ingredients

1.5 lbs pork belly, skin removed, cut into 1-inch cubes
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp vegetable oil
2 lemongrass stalks, bruised and chopped
4 garlic cloves, minced
2 medium shallots, thinly sliced
1 can (13.5 oz) coconut milk
2 tbsp fish sauce
1 tbsp brown sugar
1 cup water
1/4 cup, for garnish fresh Thai basil leaves

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Instructions

Step 1: Season 1.5 lbs pork belly cubes with 1 tsp kosher salt and 1/2 tsp black pepper evenly.
Step 2: Heat 1 tbsp vegetable oil in a heavy-bottom pot over medium-high heat. Add pork belly cubes and sear for 5-6 minutes until browned on all sides. Remove pork and set aside.
Step 3: Reduce heat to medium, add 2 bruised and chopped lemongrass stalks, 4 minced garlic cloves, and 2 thinly sliced shallots to the pot. Sauté for 3-4 minutes until fragrant.
Step 4: Return pork belly to the pot, add 1 can (13.5 oz) coconut milk, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 cup water. Stir to combine.
Step 5: Bring mixture to a gentle simmer, cover, and cook on low heat for 1.5 hours, stirring occasionally, until pork is tender and sauce thickens.
Step 6: Garnish with 1/4 cup fresh Thai basil leaves before serving with steamed jasmine rice.