Stewed Lemongrass Pork with Caramelized Shallots

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

Tender pork belly slow-cooked in a fragrant lemongrass and fish sauce broth, topped with golden caramelized shallots for a rich balance of sweet and savory flavors. This Vietnamese-inspired pork recipe, ready in about 85 minutes, pairs pork belly, cut into 1-inch cubes, lemongrass stalks, finely minced, shallots, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 70 min Serves 4 Vietnamese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottom pot over medium heat. Add 6 thinly sliced shallots and 4 minced garlic cloves, sautéing for 6-8 minutes until golden brown and fragrant, stirring frequently to prevent burning. Remove half the shallots for garnish and set aside.
  2. Step 2: To the pot with the remaining shallots and garlic, add 3 minced lemongrass stalks and cook for 2 minutes until aromatic.
  3. Step 3: Add 1 lb pork belly cubes to the pot, stirring to coat with the aromatics, cooking for 5 minutes until the edges start to brown.
  4. Step 4: Stir in 3 tbsp fish sauce, 2 tbsp brown sugar, and 1 tsp black pepper, mixing well to dissolve sugar and evenly coat pork.
  5. Step 5: Pour in 1 cup water, bring to a simmer, then reduce heat to low, cover, and stew gently for 1 hour until pork is tender and sauce has thickened.
  6. Step 6: Adjust seasoning to taste with an additional splash of fish sauce if desired.
  7. Step 7: Serve pork topped with the reserved caramelized shallots and sprinkle 1/4 cup fresh cilantro leaves for a bright contrast.

Frequently asked questions

How long does Stewed Lemongrass Pork with Caramelized Shallots take to make?

Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stewed Lemongrass Pork with Caramelized Shallots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shallots, thinly sliced from drying out.

Can I substitute ingredients in Stewed Lemongrass Pork with Caramelized Shallots?

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 Stewed Lemongrass Pork with Caramelized Shallots 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 Stewed Lemongrass Pork with Caramelized Shallots?

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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