Tag Archives: braised pork belly

Vietnamese Braised Pork Belly


  • Trimmed Pork Belly – cut into 2 inch cubes.
  • Coconut Juice
  • Whole Thai Chillies
  • Ginger
  • Scallion
  • Shallots
  • Brown Sugar
  • Sesame Oil
  • Juice of one clementine
  • Soy Sauce
  • Fish Sauce
  • Salt and Black Pepper


1. In a medium heated pot, slowly fry off the shallots in sesame oil.

2. Move the shallots to one side of the pot and make a light caramel with brown sugar.


3. Brown the pork belly in the brown sugar and deglaze with clementine juice.


4. Add coconut juice, ginger, thai chilli, fish sauce, and soy sauce.


5. Simmer on low for about two hours (or until falling apart to a firm touch). Make sure to stir occasionally.

6. After turning off the heat, sprinkle on scallions to let them soften from the residual heat.


7. Serve over steamed rice.

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Dongpo Pork | Braised Belly of Pork

A while back I posted about another way to braise belly of pork which can be seen here. That method is one I use for when I am short on time. This one however uses larger chunks of meat and it therefore requires a bit more time as braising is a slow cooking method.


Braised Belly of Pork

I braise the pork belly in fish sauce, soy sauce, coconut soda, caramel, onions, lemon grass, chilli, clementine juice (you can use any form of acid), and garlic. The time it takes will depend on the size of the pork belly chunks. In this particular instance it took me about an hour and a half. I finish them with parsley and serve them with omelettes and a sesame seed cucumber salad.

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