Lemongrass and Coconut Braised Pork Belly

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork belly slowly braised in a fragrant lemongrass and creamy coconut sauce for a rich, silky dish. This vietnamese-inspired pork 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

Instructions

  1. Step 1: Season 1.5 lbs pork belly cubes with 1 tsp kosher salt and 1/2 tsp black pepper evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Garnish with 1/4 cup fresh Thai basil leaves before serving with steamed jasmine rice.

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Frequently asked questions

How long does Lemongrass and Coconut Braised Pork Belly take to make?

Total time is about 115 minutes (15 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemongrass and Coconut Braised Pork Belly?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Lemongrass and Coconut Braised Pork Belly?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemongrass and Coconut Braised Pork Belly for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemongrass and Coconut Braised Pork Belly?

Vietnamese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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