Slow-Cooked Pork Belly Caramelized in Fish Sauce and Coconut Sugar
Rich pork belly slowly braised in a luscious caramel sauce made from fish sauce and coconut sugar, resulting in tender, melt-in-your-mouth bites with a savory-sweet glaze. This vietnamese-inspired pork ready in about 135 minutes blends cut into 2-inch chunks pork belly, fish sauce, coconut sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 2 lbs, cut into 2-inch chunks pork belly
- 1/3 cup fish sauce
- 1/2 cup coconut sugar
- 1 cup water
- 4, crushed garlic cloves
- 1 tsp black peppercorns
- 2, thinly sliced shallots
- 2 tbsp vegetable oil
- 2, chopped for garnish scallions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 2 lbs pork belly chunks and brown on all sides for about 5 minutes until edges turn golden and slightly crispy.
- Step 2: Remove pork and set aside. Lower heat to medium-low and add 2 thinly sliced shallots and 4 crushed garlic cloves to the pot, sautéing for 2-3 minutes until fragrant and translucent.
- Step 3: Stir in 1/2 cup coconut sugar and cook for 2 minutes until sugar melts and begins to caramelize to a deep amber color.
- Step 4: Carefully add 1/3 cup fish sauce and 1 cup water, stirring to dissolve caramel and create a sauce.
- Step 5: Return pork belly to the pot, add 1 tsp black peppercorns, cover, and simmer gently for 1.5 to 2 hours until pork is tender and sauce thickens to a rich glaze.
- Step 6: Garnish with 2 chopped scallions before serving hot with steamed rice.
Frequently asked questions
How long does Slow-Cooked Pork Belly Caramelized in Fish Sauce and Coconut Sugar take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Pork Belly Caramelized in Fish Sauce and Coconut Sugar?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Pork Belly Caramelized in Fish Sauce and Coconut Sugar?
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 Slow-Cooked Pork Belly Caramelized in Fish Sauce and Coconut Sugar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Pork Belly Caramelized in Fish Sauce and Coconut Sugar?
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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