Vietnamese Caramel Pork with Spring Herbs and Fish Sauce 越南焦糖豬肉春草魚露

A classic Vietnamese dish featuring tender pork belly braised in a balanced caramel-fish sauce reduction with aromatic garlic and shallots. The meat becomes glossy and deeply flavored from the sweet-salty-umami sauce infused with traditional fish sauce and fresh spring herbs. Simple yet complex in flavor, served with steamed jasmine rice.

Nutrition (per serving)

Ingredients

• 800g Pork belly, cut into 4cm cubes
• 100g Rock sugar
• 6tbsp Fish sauce
• 8 cloves Garlic, minced
• 4 medium Shallots, sliced
• 2 cups Water
• 3 stalks Lemongrass, bruised
• 2tbsp Vegetable oil
• 1tsp Black pepper
• 200g Fresh cilantro, chopped
• 100g Fresh dill, chopped
• 80g Fresh mint leaves, chopped
• 2 cups Jasmine rice (uncooked)

Steps

1. Heat oil in a large heavy-bottomed pot over medium-high heat. Add rock sugar and allow it to melt and caramelize until golden amber, stirring occasionally.
2. Add minced garlic and sliced shallots to the caramel. Stir-fry for 1-2 minutes until fragrant and shallots soften.
3. Add pork belly cubes to the caramel. Stir well to coat all pieces evenly with the caramel sauce.
4. Pour in fish sauce and water. Add bruised lemongrass. Bring to a boil, then reduce heat to medium-low.
5. Cover with lid and simmer for 50-55 minutes, stirring occasionally. The pork should be very tender and the sauce glossy and thickened.
6. Season with black pepper to taste. Remove lemongrass stalks.
7. Cook jasmine rice according to package directions in a separate pot until fluffy and cooked through.
8. Transfer pork and sauce to a serving plate. Garnish generously with fresh cilantro, dill, and mint leaves.
9. Serve hot with steamed jasmine rice on the side. Spoon sauce over rice as desired.

Related recipes

More Vietnamese recipesPork recipes

Typhoon Shelter Prawns Bánh Khọt Chè Thái (Vietnamese Fruit Cocktail Sweet Soup) Cà Phê Sữa Đá Bò Lúc Lắc (Shaking Beef) Bánh Mì