Dinner and Lunch · Southeast asian

Vietnamese caramel pork

Braised pork belly in a sweet-savory caramel fish sauce glaze.

Serves
4
Prep
10 min
Cook
40 min
Total
50 min
  • Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
  • Dairy-free here means no milk, cheese, butter, yogurt or cream.
  • Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.

Ingredients

For 4 servings
  • 600 g pork belly, cubed
  • 3 tbsp brown sugar
  • 2 tbsp fish sauce
  • 3 garlic cloves, crushed
  • 1 tbsp fresh ginger, grated
  • 300 ml water
  • 2 hard-boiled eggs, peeled
  • 2 green onions, sliced

Method

  1. Melt the brown sugar in a pot over medium heat until it turns deep amber.

  2. Add the pork and toss to coat in the caramel.

  3. Stir in the fish sauce, garlic, ginger and water.

  4. Cover and simmer for 30 minutes, until the pork is tender.

  5. Add the hard-boiled eggs and simmer for 5 more minutes.

  6. Scatter with green onions before serving.

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