Slow-Simmered Pork Belly Caramelized in Fish Sauce and Palm Sugar

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 fragrant caramel sauce with fish sauce and palm sugar, creating tender, glossy morsels bursting with umami. This Vietnamese-inspired pork recipe, ready in about 115 minutes, blends pork belly, fish sauce, palm 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 480 calories and feeds 4, 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: 100 min Serves 4 Vietnamese cuisine 480 cal/serving

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Ingredients

1 lb, skin removed, cut into 1-inch cubes pork belly
4 tbsp fish sauce
3 tbsp, grated palm sugar
1 cup water
4, smashed garlic cloves
2, thinly sliced shallots
1 tsp black pepper
2 tbsp vegetable oil
2, sliced for garnish scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 4 smashed garlic cloves and 2 thinly sliced shallots, sautéing for 2-3 minutes until fragrant and golden.
Step 2: Add 1 lb pork belly cubes to the pot and sear for 5 minutes until the edges are lightly browned.
Step 3: Stir in 3 tbsp grated palm sugar and 4 tbsp fish sauce, cooking for 2 minutes until the sugar melts and caramelizes, coating the pork with a glossy amber sauce.
Step 4: Pour in 1 cup water and add 1 tsp black pepper. Bring to a simmer, cover partially, and reduce heat to low. Let the pork belly braise gently for 1.5 hours until tender and the sauce thickens to a syrupy consistency.
Step 5: Garnish with 2 sliced scallions before serving with steamed jasmine rice or crusty bread.