Slow-Cooked Vietnamese Caramel Pork Belly (Thịt Kho Tàu)

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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.

Rich and tender pork belly slowly braised in a sweet and savory caramel sauce, a beloved Vietnamese comfort dish. This Vietnamese-inspired pork recipe, ready in about 135 minutes, pairs coconut water, fish sauce, dark brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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: 15 min Cook: 120 min Serves 6 Vietnamese cuisine 620 cal/serving

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Ingredients

2 lbs pork belly, skin removed and cut into 1-inch cubes
1 cup coconut water
3 tbsp fish sauce
1/2 cup dark brown sugar
4 garlic cloves, minced
3 medium shallots, thinly sliced
1 tsp black pepper
2 tbsp cooking oil
4 hard-boiled eggs, peeled
2 tbsp scallions, chopped

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Instructions

Step 1: In a large heavy-bottom pot, heat 2 tbsp cooking oil over medium heat. Add 1/2 cup dark brown sugar and cook, stirring constantly, until it melts and turns a deep amber caramel color, about 5 minutes.
Step 2: Immediately add 4 minced garlic cloves and 3 thinly sliced shallots to the caramel, stirring quickly for 1 minute until fragrant.
Step 3: Add 2 lbs cubed pork belly to the pot and stir to coat the meat evenly with the caramel sauce. Cook for 5 minutes to brown the pork slightly.
Step 4: Pour in 1 cup coconut water and 3 tbsp fish sauce, then season with 1 tsp black pepper. Bring to a simmer, then reduce heat to low, cover partially, and cook gently for 1.5 to 2 hours until the pork is tender and the sauce thickens.
Step 5: About 30 minutes before the pork is done, add 4 peeled hard-boiled eggs to the pot, turning occasionally to coat with sauce.
Step 6: Once the pork is tender and the sauce is glossy and syrupy, sprinkle 2 tbsp chopped scallions on top. Serve hot with steamed jasmine rice.