Traditional Vietnamese Braised Pork Belly Recipe

Braised pork belly, or “thịt kho tàu,” is a staple in Vietnamese family meals, especially during Tet holidays. With its rich flavors from coconut water and eye-catching color from caramel sauce, this dish is not too complicated to make but requires attention to detail for perfection.

1. Ingredients

To make delicious braised pork belly, you’ll need the following ingredients:

• Pork belly: 500g
• Quail eggs: 10
• Fresh coconut water: 400ml
• Green onion: 1 stalk
• Shallot: 1 bulb
• Garlic: 1 clove
• Chili: 1
• Cooking oil
• Seasonings: fish sauce, pepper, seasoning powder, sugar, salt, MSG

Ingredients for Braised Pork Belly

2. Detailed Instructions for Braised Pork Belly

Step 1: Prepare the Ingredients

Rinse the pork belly with diluted saltwater, then rinse again with cold water and let it drain. Cut the pork into bite-sized squares, ensuring each piece has a mix of skin, fat, and meat.

Boil the quail eggs for about 15 minutes, then peel them. Mince the shallot and garlic. Chop the green onion finely. Clean the chili, remove the seeds, and chop finely.

Step 2: Marinate the Pork

Marinate the pork with 3 tablespoons of seasoning powder, 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of cooking oil, and 1 tablespoon of pepper. Mix well and marinate for about 1 hour to let the flavors soak in.

Step 3: Make the Caramel Sauce

Heat a pan, add 3 tablespoons of sugar, and stir until the sugar turns dark brown. Add a small amount of water and continue stirring until the mixture thickens.

Step 4: Braise the Pork with Coconut Water

Sauté the minced garlic and shallot until fragrant, then add the marinated pork and stir-fry until the pork is firm and turns a dark yellow color. Add the chili, coconut water, and caramel sauce. Add the peeled quail eggs and pour in enough water to cover the pork and eggs, then add a bit of fish sauce. Braise for about 30 minutes.

Step 5: Finish the Dish

Once done, arrange the braised pork belly on a plate. Sprinkle with green onion if desired. This dish is best enjoyed hot to fully appreciate its flavors.

Finished Braised Pork Belly

3. Important Notes for Making Braised Pork Belly

To make delicious braised pork belly, choose pork belly with good elasticity and a balanced ratio of lean meat to fat. You can replace quail eggs with chicken or duck eggs according to your preference.

During the braising process, do not cover the pot to keep the broth clear and visually appealing. The dish can be stored in the refrigerator for 2-3 days and reheated before serving.

Braised pork belly is often served with sticky rice cakes or hot rice in daily meals.

We hope that with the detailed instructions above, you’ll feel confident in making this traditional dish at home. Wishing you success and enjoyable meals with your family!