Slow-Cooked Vietnamese Pork Belly Braised in Caramel Sauce

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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 pork belly slowly braised in a sweet and savory caramel sauce infused with fish sauce and star anise, meltingly tender and deeply flavorful. This Vietnamese-inspired pork recipe, ready in about 135 minutes, blends pork belly, sugar, water 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.

Prep: 15 min Cook: 120 min Serves 6 Vietnamese cuisine 450 cal/serving

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Ingredients

2 lbs, cut into 1-inch cubes pork belly
1/2 cup sugar
1/4 cup water
3 tbsp fish sauce
3, thinly sliced shallots
4, minced garlic cloves
2 star anise pods
1 tsp black pepper
1 cup water or stock
2, sliced for garnish green onions

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Instructions

Step 1: In a heavy-bottomed pot over medium heat, combine 1/2 cup sugar and 1/4 cup water. Cook without stirring for 8-10 minutes until the sugar melts into a deep amber caramel.
Step 2: Immediately add 2 lbs pork belly cubes to the caramel and stir to coat evenly. Add 3 sliced shallots, 4 minced garlic cloves, 3 tbsp fish sauce, 2 star anise pods, and 1 tsp black pepper.
Step 3: Pour in 1 cup water or stock, bring to a simmer, then cover and reduce heat to low. Braise gently for 2 hours until the pork is tender and the sauce has thickened, stirring occasionally.
Step 4: Remove star anise pods, adjust seasoning if needed, and garnish with 2 sliced green onions before serving hot with steamed rice.