Crunchy Vietnamese Caramel Pork Belly with Ginger and Garlic

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Pork belly is not only for roasting, but it’s also for frying and drizzling with delicious sweet fish sauce! This scrumptious recipe comes from the central region of Vietnam.

It is rich in flavor with both a sweet and salty flavor. The Vietnamese name for this dish is Thịt Heo Chiên Nước Mắm Giòn.

Here’s how that translates into English:

• Thịt means meat of pig.
• Chiên means to fry.
• Nước Mắm means fish sauce.
• Giòn means crunchy.

So that’s why this recipe is called “Crunchy Vietnamese Pork Belly with Fish Sauce.” Ginger and garlic is not mentioned in this recipe, but it is absolutely one of the reasons why this dish is absolutely divine. In western palettes, most often the roasted pork belly with the crackling skin recipe is synonymous with Vietnamese pork belly.

This recipe is different than the roasted pork belly that is ever so popular. This pork belly has a savoury-sweet glaze and an amazing way to transform pork belly into a sweet, but savory meal that is then made a little salty with the fish sauce.

So many flavors in one small bite! I’m going to share with you exactly how to make this delicious recipe that will be guaranteed a fan pleaser.

Make sure you pair this recipe with an appetizer, like my authentic Vietnamese spring rolls. This Vietnamese dish is so simple.

Even better, you can get everything you need at your local grocer without having to make a trip to your Asian supermarket! The only caveat to that is sometimes, you can’t find pork belly at your local grocer, so you might need to make a special visit for that. I love how the ginger and garlic melded together in this dish brings together a delicious flavor that just can’t compare to anything else.

This recipe is also relatively inexpensive, as most of these ingredients for this Vietnamese dish is probably already in your cupboard somewhere. This meal is absolutely delicious, easy to cook without too much time and effort!

For the Pork Belly

• 2 pounds belly pork
• 2 tablespoons white sugar
• 1 serrano pepper, optional
• 2 tablespoon of cooking oil

Step 1 | Boil the Pork Belly

Boil a pot of water and boil pork until it is about 50% done. This will allow the pork to remain juicy during the remaining cooking phase.

Step 2 | Dry the Pork Belly and Slice Length Ways Take the pork out of the pot of water, and pat the pork dry with a paper towel. Drying the pork will ensure that the pork will get crispy!

Step 3 | Cover the pork with flour

Next, take a powl and put the 3 tablespoons of flour in it.

Allow the pork to be covered with the flour completely.

Step 4 | Garlic and Ginger

Heat a pan at medium high heat.

Add the 2 tablespoons of cooking oil (I normally use vegetable oil). Add in the garlic and ginger and smell the delicious aroma! Next, add it the sliced hot pepper (leave out to remove the heat).

Step 5 | Meld in the sugar and salt

Once the garlic and ginger start browning on the dges, meld in the sugar and salt. Turn down to low to medium heat.

Step 6 | Fry the Pork belly

Next, add in the pork belly and cooking for about 20 minutes.

Keep turning until the pork is fully cooked.

Step 7 | Prepare the Sauce

Mix all of the ingredients for the sauce well: fish sauce, sugar, and garlic.

Step 8 | Serve

Serve the pork belly with the sauce on the side for dipping along with jasmine rice. Because the garlic and ginger flavor is absolutely flavorful, this dish is typically served with plain jasmine rice along with the fish dipping sauce in a separate dish.

This is a delightful dish that allows you to transform pork belly (or any fatty pork cut really) into something spectacular dinner. The beauty of this dish is how easy it is to make! Recipes like this provide a rich flavor balanced with sweet and tart (of the fish sauce).

The sweetness of it with the sugar makes it universally appealing, especially with kids. If you liked this recipe, you might also like some of the other recipes I have using pork.

• Vietnamese Thit Nuong – Pork Lemongrass Recipe
• Vietnamese Thit Heo Quay – Crispy Crunchy Pork Belly Roast
• Vietnamese Chayote and Pork Stir Fry
• Vietnamese Ga Roti Sweet and Savory Chicken

Other proteins/cuts: This recipe is great for slow cooking other cuts of pork like shoulder and butt. Don't try it with pork tenderloin only because there is not enough fat in those recipes. Tenderness of Pork: The time it takes for the liquid to reduce down is based on whether your pork is tender enough.

Keep adding 1/4 cup to 1/2 cup of water until the pork is tender and cooked through. Calories: The calories below may be understated because we're estimating what has cooked down during the cooking process.

Nutrition Information:

Yield: 4 Serving Size: 6 oz

Amount Per Serving: Calories: 864Total Fat: 60gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 191mgSodium: 3223mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 54g

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