Caramel Pork Vietnamese-style

Caramel Pork Belly Vietnamese-style

It’s a long story but I have a freezer full of pork belly at the moment and so I have been gradually integrating it into the weekly meals. We have had Crispy Roast Pork Belly with Apple Sauce, Asian-style Braised Pork and Italian Grilled Pork Spareribs but my favourite pork belly recipe is this – Caramel Pork Vietnamese-style.

Cubes of belly pork are slow cooked in a sweet and salty sauce until they are rich and sticky and just delicious served over rice with a fresh asian-style salad. You will be amazed at how easy to make this recipe is. It takes 5 minutes to put together and then you let 2 1/2 hours of slow cooking do the rest of the work – you don’t even need to stir it, so set the oven timer and go and get your nails done!

Caramel Pork Belly Vietnamese-style
Serves 6
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Prep Time
5 min
Prep Time
5 min
  1. ½ cup sugar
  2. 1 cup water
  3. 2 tablespoons fish sauce
  4. 1.5kg pork belly, cut into 2cm cubes
  5. 1 ½ tablespoons brown sugar
  6. 2 tablespoons lime juice
  7. 1 tablespoon fish sauce, extra
  8. 3 spring onions
  9. 1 carrot, cut into strips
  10. 1 cup bean shoots
  11. 1 lebanese cucumber, cut into strips
  12. steamed long grain rice, for serving
  1. Heat sugar in a heavy-based pot over low heat until melted, only stirring lightly if needed, and as soon as it turns a golden toffee colour, add water and fish sauce. Add the pork and bring to the boil. Cover and bake at 170°C for 2 ½ hours until soft and caramelised (or simmer over low heat, stirring occasionally). Combine brown sugar, lime juice and extra fish sauce together to make a dressing. Finely slice 1 spring onion and stir into pork just before serving. Cut the remaining spring onions into fine strips and combine with carrot, bean shoots, cucumber and dressing to make a salad. Serve pork over rice with salad.