Slow-Simmered Vietnamese Caramelized Pork Belly (Thịt Kho Tàu)

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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.

Tender pork belly slowly braised in a sweet and savory caramel sauce, balanced with coconut water and aromatic spices. This Vietnamese-inspired pork recipe, ready in about 90 minutes, pairs pork belly, coconut water, palm sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 75 min Serves 4 Vietnamese cuisine 450 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes pork belly
1 cup coconut water
3 tbsp palm sugar
2 tbsp fish sauce
4 cloves, minced garlic
2 small, thinly sliced shallots
1 tsp, freshly ground black pepper
2 tbsp vegetable oil
2 stalks, chopped for garnish scallions
4, peeled (optional) hard-boiled eggs

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a heavy-bottom pot over medium heat. Add 4 cloves minced garlic and 2 small sliced shallots, sautéing for 2-3 minutes until fragrant and golden but not burnt.
Step 2: Add 1 lb cubed pork belly to the pot and sear for 5 minutes, stirring occasionally until edges are lightly browned.
Step 3: Stir in 3 tbsp palm sugar and cook for 3-4 minutes until it melts and caramelizes to a deep amber color, coating the pork evenly.
Step 4: Pour in 1 cup coconut water and 2 tbsp fish sauce, then add 1 tsp freshly ground black pepper. Bring to a gentle simmer.
Step 5: Reduce heat to low and cover the pot partially. Let the pork braise for 1 hour, stirring occasionally, until the sauce thickens and pork is tender.
Step 6: If using, add 4 peeled hard-boiled eggs in the last 15 minutes to soak up the flavors.
Step 7: Garnish with 2 chopped scallions before serving alongside steamed jasmine rice.