Vietnamese Caramel Pork

Name: Vietnamese Caramel Pork
Total time: 59 min
Yield: 4 servings
Ingredients: 800 g Pork belly; 4 piece Shallots; 4 clove Garlic; 80 g White sugar; 60 ml Water; 60 ml Fish sauce; 250 ml coconut water; 1 tsp Ground black pepper; 4 piece Egg

59 min · 23 min active · makes ~1.6 kg · Medium

Vietnamese Caramel Pork with pork belly braised in fish sauce and caramelized shallot reduction, served for four.

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Vietnamese Caramel Pork

Vietnamese Caramel Pork with pork belly braised in fish sauce and caramelized shallot reduction, served for four.

See more →

TOTAL TIME

59 min

ACTIVE TIME

23 min

QUANTITY

~1.6 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/6

Ingredients

0/9 gathered · 4 servings

800g

4piece

4clove

80g

60ml

250ml

1tsp

4piece

#	Quantity	Notes	State
1	800g	—	—
2	4piece	—	—
3	4clove	—	—
4	80g	—	—
5	60ml	—	—
6	60ml	—	—
7	250ml	—	—
8	1tsp	—	—
9	4piece	—	—

Tools

7 items

Serveware

1 item

Procedure

20 steps

1 of 20

Cut the pork belly into pieces roughly 4 cm wide and 2 cm thick, keeping the skin on.

Pork belly · 800 g

⏱ 1 min 30s

ResultBite-sized sliced pork bellyused in step 11

2 of 20

Halve each shallot and peel away the papery skin, discarding the roots.

Shallots · 4 piece

⏱ 1 min

ResultPeeled Shallots

3 of 20

Slice the peeled shallots thinly.

Peeled Shallots · step 2

⏱ 30s

ResultSliced shallots

4 of 20

Tip the sliced shallots into a small bowl and set aside.

Sliced shallots · step 3

⏱ 5s

ResultSliced shallotsused in step 12

5 of 20

Crush each garlic clove lightly with the flat of the knife and pull away the skin.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

6 of 20

Mince the peeled garlic cloves as finely as you can into a paste-like pile.

Peeled garlic cloves · step 5

⏱ 40s

ResultFinely minced garlic

7 of 20

Scrape the minced garlic into a second small bowl and set aside.

Finely minced garlic · step 6

⏱ 5s

ResultFinely minced garlicused in step 13

8 of 20

Tip the sugar into a heavy-bottomed saucepan, spreading it in an even layer.

White sugar · 80 g

⏱ 10s

ResultWhite sugar

9 of 20

Pour the water over the sugar and swirl the pan gently so it moistens evenly — do not stir.

Water · 60 ml

⏱ 5s

ResultWhite sugar and water

10 of 20

Set the pan over medium heat and let the sugar dissolve and boil without stirring, swirling the pan occasionally, until the caramel is a deep amber the colour of dark honey — watch it closely as it approaches this colour and pull it off the heat the moment it smells nutty.

⏱ 8 min

ResultDark caramel

11 of 20

Standing back, as the hot caramel will spit, add the sliced pork belly pieces to the caramel in the saucepan, stirring quickly to coat each piece before the caramel seizes.

Bite-sized sliced pork belly · step 1

⏱ 10s

ResultDark caramel and bite-sized sliced pork belly

12 of 20

Add the sliced shallots to the pan and stir them in among the pork.

Sliced shallots · step 4

⏱ 5s

ResultSliced shallots and dark caramel and bite-sized sliced pork belly

13 of 20

Add the minced garlic to the pan and stir it through.

Finely minced garlic · step 7

⏱ 5s

ResultBite-sized sliced pork belly mixture

14 of 20

Pour the fish sauce around the sides of the pan so it lifts any caramel stuck to the base.

Fish sauce · 60 ml

⏱ 5s

ResultBite-sized sliced pork belly and fish sauce mixture

15 of 20

Pour in the coconut water and stir everything together, scraping up any caramel from the bottom.

Coconut water · 250 ml

⏱ 5s

ResultBite-sized sliced pork belly and fish sauce mixture

16 of 20

Spoon the ground black pepper into the pan and stir it through the broth.

Ground black pepper · 1 tsp

⏱ 5s

ResultBite-sized sliced pork belly and fish sauce mixture

17 of 20

Raise the heat and bring the liquid to a rolling boil, then skim off any grey foam that rises to the surface.

⏱ 2 min

ResultCaramel pork braise

18 of 20

Lower the eggs into a separate saucepan of cold water, bring to the boil and cook for 8 minutes, then lift them out, cool under cold running water, and peel away the shells.

Egg · 4 piece

⏱ 10 min

ResultHard-boiled peeled eggs

19 of 20

Nestle the peeled hard-boiled eggs into the broth among the pork.

Hard-boiled peeled eggs · step 18

⏱ 10s

ResultCaramel pork braise and hard-boiled peeled eggs

20 of 20

Reduce the heat to a gentle simmer and cook uncovered, turning the pork and eggs occasionally, until the pork is very tender and the sauce has reduced to a sticky glaze that clings to everything.

⏱ 45 min

ResultCaramel-braised pork with eggs

Total Time59 min

#	Product	Action
1	800 g	Cut the pork belly into pieces roughly 4 cm wide and 2 cm thick, keeping the skin on.⏱ 1 min 30sResultBite-sized sliced pork bellyused in step 11
2	4 piece	Halve each shallot and peel away the papery skin, discarding the roots.⏱ 1 minResultPeeled Shallots
3	Peeled Shallotsstep 2	Slice the peeled shallots thinly.⏱ 30sResultSliced shallots
4	Sliced shallotsstep 3	Tip the sliced shallots into a small bowl and set aside.⏱ 5sResultSliced shallotsused in step 12
5	4 clove	Crush each garlic clove lightly with the flat of the knife and pull away the skin.⏱ 30sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5	Mince the peeled garlic cloves as finely as you can into a paste-like pile.⏱ 40sResultFinely minced garlic
7	Finely minced garlicstep 6	Scrape the minced garlic into a second small bowl and set aside.⏱ 5sResultFinely minced garlicused in step 13
8	80 g	Tip the sugar into a heavy-bottomed saucepan, spreading it in an even layer.⏱ 10sResultWhite sugar
9	60 ml	Pour the water over the sugar and swirl the pan gently so it moistens evenly — do not stir.⏱ 5sResultWhite sugar and water
10	—	Set the pan over medium heat and let the sugar dissolve and boil without stirring, swirling the pan occasionally, until the caramel is a deep amber the colour of dark honey — watch it closely as it approaches this colour and pull it off the heat the moment it smells nutty.⏱ 8 minResultDark caramel
11	Bite-sized sliced pork bellystep 1	Standing back, as the hot caramel will spit, add the sliced pork belly pieces to the caramel in the saucepan, stirring quickly to coat each piece before the caramel seizes.⏱ 10sResultDark caramel and bite-sized sliced pork belly
12	Sliced shallotsstep 4	Add the sliced shallots to the pan and stir them in among the pork.⏱ 5sResultSliced shallots and dark caramel and bite-sized sliced pork belly
13	Finely minced garlicstep 7	Add the minced garlic to the pan and stir it through.⏱ 5sResultBite-sized sliced pork belly mixture
14	60 ml	Pour the fish sauce around the sides of the pan so it lifts any caramel stuck to the base.⏱ 5sResultBite-sized sliced pork belly and fish sauce mixture
15	250 ml	Pour in the coconut water and stir everything together, scraping up any caramel from the bottom.⏱ 5sResultBite-sized sliced pork belly and fish sauce mixture
16	1 tsp	Spoon the ground black pepper into the pan and stir it through the broth.⏱ 5sResultBite-sized sliced pork belly and fish sauce mixture
17	—	Raise the heat and bring the liquid to a rolling boil, then skim off any grey foam that rises to the surface.⏱ 2 minResultCaramel pork braise
18	4 piece	Lower the eggs into a separate saucepan of cold water, bring to the boil and cook for 8 minutes, then lift them out, cool under cold running water, and peel away the shells.⏱ 10 minResultHard-boiled peeled eggs
19	Hard-boiled peeled eggsstep 18	Nestle the peeled hard-boiled eggs into the broth among the pork.⏱ 10sResultCaramel pork braise and hard-boiled peeled eggs
20	—	Reduce the heat to a gentle simmer and cook uncovered, turning the pork and eggs occasionally, until the pork is very tender and the sauce has reduced to a sticky glaze that clings to everything.⏱ 45 minResultCaramel-braised pork with eggs
Total Time		59 min

Serving

Spoon the pork and eggs into a warm serving bowl, pour the remaining glossy caramel sauce over the top, and bring straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,233kcal
	29g
	111g
	40g
	30g
	25g
	2g
	1,528mg

Ingredients0/9

Tools0/6

Recipe

Vietnamese Caramel Pork

Vietnamese Caramel Pork with pork belly braised in fish sauce and caramelized shallot reduction, served for four.

What you’ll doYou will prepare the pork, aromatics and a caramel base, then combine them with liquid and simmer until the pork is tender and the sauce has reduced to a glaze. Hard-boiled eggs are added partway through. The critical moment is watching the sugar turn deep amber without burning it.

Serves4

Total59 min

LevelMedium

Ingredients

Pork belly800 g
Shallots4 piece
Garlic4 clove
White sugar80 g
Water60 ml
Fish sauce60 ml
Coconut water250 ml
Ground black pepper1 tsp
Egg4 piece

Tools

SaucepanHeavy bottomed saucepanShallots bowl (small bowl)Garlic bowl (small bowl)Chef's knifeServing bowlChopping board

Method

Cut the pork belly into pieces roughly 4 cm wide and 2 cm thick, keeping the skin on.

Result · Bite-sized sliced pork belly · used in step 11

1 min 30sChopping board, Chefs knifePork belly · 800 g

Halve each shallot and peel away the papery skin, discarding the roots.

1 minChopping board, Chefs knifeShallots · 4 piece

Slice the peeled shallots thinly.

30sChopping board, Chefs knifePeeled Shallots · step 2

Tip the sliced shallots into a small bowl and set aside.

Result · Sliced shallots · used in step 12

5sShallots bowl (small bowl)Sliced shallots · step 3

Crush each garlic clove lightly with the flat of the knife and pull away the skin.

30sChopping board, Chefs knifeGarlic · 4 clove

Mince the peeled garlic cloves as finely as you can into a paste-like pile.

40sChopping board, Chefs knifePeeled garlic cloves · step 5

Scrape the minced garlic into a second small bowl and set aside.

Result · Finely minced garlic · used in step 13

5sGarlic bowl (small bowl)Finely minced garlic · step 6

Tip the sugar into a heavy-bottomed saucepan, spreading it in an even layer.

10sHeavy bottomed saucepanWhite sugar · 80 g

Pour the water over the sugar and swirl the pan gently so it moistens evenly — do not stir.

5sHeavy bottomed saucepanWater · 60 ml

8 minHeavy bottomed saucepan

Standing back, as the hot caramel will spit, add the sliced pork belly pieces to the caramel in the saucepan, stirring quickly to coat each piece before the caramel seizes.

10sHeavy bottomed saucepanBite-sized sliced pork belly · step 1

Add the sliced shallots to the pan and stir them in among the pork.

5sHeavy bottomed saucepanSliced shallots · step 4

Add the minced garlic to the pan and stir it through.

5sHeavy bottomed saucepanFinely minced garlic · step 7

Pour the fish sauce around the sides of the pan so it lifts any caramel stuck to the base.

5sHeavy bottomed saucepanFish sauce · 60 ml

Pour in the coconut water and stir everything together, scraping up any caramel from the bottom.

5sHeavy bottomed saucepanCoconut water · 250 ml

Spoon the ground black pepper into the pan and stir it through the broth.

5sHeavy bottomed saucepanGround black pepper · 1 tsp

Raise the heat and bring the liquid to a rolling boil, then skim off any grey foam that rises to the surface.

2 minHeavy bottomed saucepan

Lower the eggs into a separate saucepan of cold water, bring to the boil and cook for 8 minutes, then lift them out, cool under cold running water, and peel away the shells.

10 minSaucepanEgg · 4 piece

Nestle the peeled hard-boiled eggs into the broth among the pork.

10sHeavy bottomed saucepanHard-boiled peeled eggs · step 18

Reduce the heat to a gentle simmer and cook uncovered, turning the pork and eggs occasionally, until the pork is very tender and the sauce has reduced to a sticky glaze that clings to everything.

45 minHeavy bottomed saucepan

Spoon the pork and eggs into a warm serving bowl, pour the remaining glossy caramel sauce over the top, and bring straight to the table.

Result · Caramel-braised pork with eggs

20sServing bowlCaramel-braised pork with eggs · step 20

Printed 6 October 2026