Slow-Simmered Vietnamese Pork Belly Caramelized in Fish Sauce

By AislePrompt Editorial · ·

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 drafted and published.

Rich pork belly slowly braised in a sweet and savory caramel fish sauce glaze until tender and melt-in-your-mouth delicious. This Vietnamese recipe, ready in about 85 minutes, blends pork belly, cut into 1-inch cubes, fish sauce, brown 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 450 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: 70 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 5 minced garlic cloves and 3 thinly sliced shallots, sautéing for 2-3 minutes until fragrant and golden.
  2. Step 2: Add 600 g 1-inch cubed pork belly to the pot and brown on all sides for 5-7 minutes, stirring occasionally.
  3. Step 3: Stir in 3 tbsp brown sugar and cook for 2 minutes until sugar melts and starts to caramelize, coating the pork.
  4. Step 4: Pour in 4 tbsp fish sauce and 1 cup water, stirring to combine. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Step 5: Cover the pot and simmer the pork belly for 1 hour, stirring occasionally, until the pork is tender and the sauce has thickened to a glossy glaze.
  6. Step 6: Season with 1/2 tsp black pepper, stir well, and garnish with 2 tbsp chopped scallions before serving.
  7. Step 7: Serve the caramelized pork belly hot with steamed rice or steamed greens.

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