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.
01Ingredients
- 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)
Nutrition (per serving)1124kcal
- Protein32.5g
- Carbs98.2g
- Fat54.3g
Fiber 2.1 gSodium 2156 mg
02Steps
- 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.
- Add minced garlic and sliced shallots to the caramel. Stir-fry for 1-2 minutes until fragrant and shallots soften.
- Add pork belly cubes to the caramel. Stir well to coat all pieces evenly with the caramel sauce.
- Pour in fish sauce and water. Add bruised lemongrass. Bring to a boil, then reduce heat to medium-low.
- Cover with lid and simmer for 50-55 minutes, stirring occasionally. The pork should be very tender and the sauce glossy and thickened.
- Season with black pepper to taste. Remove lemongrass stalks.
- Cook jasmine rice according to package directions in a separate pot until fluffy and cooked through.
- Transfer pork and sauce to a serving plate. Garnish generously with fresh cilantro, dill, and mint leaves.
- Serve hot with steamed jasmine rice on the side. Spoon sauce over rice as desired.
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