Vietnamese · Dinner
Caramelized Pork Belly Stir Fry
Cubed pork belly seared until the fat crisps, then simmered in a caramel of sugar and fish sauce until deeply glazed and mahogany-colored. Tossed with garlic, shallot, and scallion, finished with cracked black pepper. Served over steamed jasmine rice, this stir-fry balances sweet, salty, and savory notes typical of Vietnamese home cooking.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
24.8gProtein
41.5gFat
38.1gCarbs
20.4gSugar
1.6gFiber
1215mgSodium
135mgChol
15.9gSat Fat
520mgPotassium
45mgCalcium
2.3mgIron
0.9mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
sweet-heat
all-time-classics
Instructions
1
Prep
Pat the pork belly dry, mince the garlic, and thinly slice the shallot, scallion, and chili.
2
Sear
Heat vegetable oil in a wok over medium-high heat, sear pork cubes 4 minutes, turning occasionally, until fat renders and edges turn golden brown.
3
Caramelize
Push pork to one side, add sugar to cleared space over medium heat, swirl 2 minutes until deep amber color forms.
4
Braise
Stir pork into caramel, add fish sauce and water, simmer over medium-low heat 20 minutes, stirring occasionally, until sauce reduces to thick glossy glaze.
5
Finish
Add garlic and shallot, cook over medium heat 2 minutes until softened, then stir in scallion, chili, and pepper; toss 1 minute until scallion wilts.
6
Plate
Spoon pork and glaze over steamed jasmine rice in a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 4 tbsp4 tbsp sugar-white
- 3 tbsp3 tbsp fish sauce
- 2 tbsp2 tbsp vegetable oil
- 4 cloves4 cloves garlic
- 22 shallot
- 22 scallion
- 11 red chili
- 1/2 tsp1/2 tsp black pepper, cracked
- 4 tbsp4 tbsp water
- 1 1/3 cup220g jasmine rice, steamed for serving
