Slow-Cooked Caramelized Pork Belly with Five-Spice and Coconut Caramel Sauce

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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 braised in a rich caramel coconut sauce infused with warm five-spice, delivering deep sweet and savory layers. This Vietnamese-inspired pork recipe, ready in about 200 minutes, pairs pork belly, sugar, coconut water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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: 20 min Cook: 180 min Serves 6 Vietnamese cuisine 520 cal/serving

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Ingredients

2 lbs, skin scored pork belly
1/2 cup sugar
1 cup coconut water
3 tbsp fish sauce
4 cloves minced garlic
1 tsp five-spice powder
1/2 tsp black pepper
2, thinly sliced shallots
2 tbsp vegetable oil
1 cup water
2, chopped for garnish scallions

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Instructions

Step 1: Heat 1/2 cup sugar in a large heavy-bottomed pot over medium heat, stirring constantly until the sugar melts and turns a deep amber caramel color, about 5-6 minutes. Immediately add 1 cup coconut water carefully to the caramel (it will steam), stirring to dissolve.
Step 2: Add 3 tbsp fish sauce, 1 tsp five-spice powder, 1/2 tsp black pepper, and 1 cup water to the pot, stirring to combine the sauce base.
Step 3: In a separate pan, heat 2 tbsp vegetable oil over medium heat. Add 4 minced garlic cloves and 2 thinly sliced shallots, sautéing until fragrant and slightly golden, about 3-4 minutes. Add this aromatic mixture to the pot.
Step 4: Add 2 lbs pork belly with scored skin, cut into 2-inch pieces, into the pot, skin side up. Bring to a simmer, cover partially, reduce heat to low, and braise gently for 2.5 to 3 hours until the pork is tender and the sauce thickens to a glossy caramel coating.
Step 5: Garnish with 2 chopped scallions before serving with steamed jasmine rice or pickled vegetables to balance richness.