Low-Heat Simmered Vietnamese Caramelized Pork Belly

By AislePrompt Editorial · ·

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.

Succulent pork belly slowly simmered in a fragrant caramel sauce infused with fish sauce and star anise, offering a rich balance of sweet and savory flavors. This Vietnamese-inspired low-carb recipe, ready in about 85 minutes, pairs pork belly, vegetable oil, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 70 min Serves 4 Vietnamese cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Add 1/3 cup granulated sugar and stir continuously until the sugar melts and turns a deep amber caramel color, about 5 minutes. Immediately add 1/2 cup water carefully to stop cooking and create the caramel sauce.
  2. Step 2: Add 1 lb cubed pork belly to the caramel sauce, stirring to coat each piece evenly. Cook over medium-low heat for 5 minutes until pork begins to brown.
  3. Step 3: Stir in 3 tbsp fish sauce, 4 minced garlic cloves, 2 thinly sliced shallots, 1 tsp black pepper, and 2 whole star anise. Reduce heat to low and cover the skillet.
  4. Step 4: Simmer gently on low heat for 1 hour, stirring every 15 minutes to prevent sticking and ensure pork is tender and caramel sauce thickens.
  5. Step 5: Remove star anise and transfer pork belly to a serving dish. Garnish with 2 chopped scallions and serve hot over steamed jasmine rice.

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