Vietnamese Caramelized Pork Belly: 5 Irresistible Secrets

Deliciously Sticky Vietnamese Caramelized Pork Belly Recipe

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Slice the pork belly into 1-inch thick pieces. In a bowl, toss the pork with the crushed garlic, shallots, salt, and pepper. Set aside at room temperature for 10-20 minutes to marinate.
In a small saucepan, combine 2 tablespoons of sugar with 2 tablespoons of water. Bring to a boil until the sugar dissolves, then lower the heat to medium and simmer until it reaches a dark caramel color. Turn off the heat and carefully stir in 1 tablespoon of water.
Heat a heavy-bottomed pot over medium heat and add a small amount of cooking oil. Once hot, add the marinated pork belly along with the crushed garlic, shallots, and the caramel sauce. Stir to coat the pork evenly and then add the fish sauce.
When the pork is no longer pink, pour in enough coconut juice to fully cover the meat. Bring to a boil, skimming off any foam, then reduce to a simmer.
Cover the pot slightly askew and let it simmer until the pork is almost tender, about 75-80 minutes, stirring occasionally to prevent sticking.
While the pork is cooking, boil the eggs until they are just about hard-boiled. Once done, cool them in cold water and peel the shells.
When the pork is close to tender, gently add the eggs to the pot, ensuring they are submerged in the delicious braising liquid. Cover and simmer for an additional 10 minutes.
Carefully transfer the caramelized pork belly and eggs to a shallow serving plate, drizzling with sauce. Serve this mouthwatering dish hot over a bed of fluffy white rice.