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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 115 minutes blends fish sauce, grated palm 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 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

Instructions

  1. 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.
  2. Step 2: Add 1 lb pork belly cubes to the pot and sear for 5 minutes until the edges are lightly browned.
  3. 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.
  4. 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.
  5. Step 5: Garnish with 2 sliced scallions before serving with steamed jasmine rice or crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Pork Belly Caramelized in Fish Sauce and Palm Sugar take to make?

Total time is about 115 minutes (15 min prep + 100 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Simmered Pork Belly Caramelized in Fish Sauce and Palm 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-Simmered Pork Belly Caramelized in Fish Sauce and Palm 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-Simmered Pork Belly Caramelized in Fish Sauce and Palm Sugar for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Simmered Pork Belly Caramelized in Fish Sauce and Palm 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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