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Flavorful Vietnamese Lemongrass Caramel Braised Pork Belly

Vietnamese lemongrass caramel braised pork belly - featured image
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A rich and aromatic Vietnamese pork belly dish braised in a sweet caramel sauce infused with fresh lemongrass and spices, delivering tender, melt-in-your-mouth meat with a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • 2 pounds pork belly with skin on, cut into 1.5-inch cubes
  • 2 stalks lemongrass, bruised and thinly sliced
  • 3 tablespoons brown sugar (preferably dark brown sugar)
  • 2 tablespoons fish sauce
  • 4 cloves garlic, minced
  • 2 small shallots, finely chopped
  • 1 teaspoon freshly cracked black pepper
  • 1 cup water (240 ml)
  • 2 tablespoons vegetable oil
  • Optional: 1 inch piece of ginger, thinly sliced

Instructions

  1. Rinse and pat dry the pork belly cubes to help the caramel stick better. Set aside.
  2. Heat vegetable oil over medium heat in a heavy-bottomed pot or Dutch oven. Add brown sugar and stir constantly with a wooden spoon for 5-7 minutes until sugar melts, bubbles, and turns a deep amber color. Watch closely to avoid burning.
  3. Quickly add garlic, shallots, and lemongrass to the caramel. Stir for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Add pork belly cubes to the pot. Stir well to coat each piece with the caramel and aromatics. Let pork sear for about 5 minutes, turning occasionally to brown all sides.
  5. Pour in fish sauce, cracked black pepper, and water. Stir gently. Bring to a simmer, then reduce heat to low. Partially cover with a lid and braise for 1.5 to 2 hours, stirring every 20 minutes, until pork is tender and sauce thickens.
  6. If sauce is not thick enough, remove lid and increase heat slightly to reduce, stirring carefully. Adjust seasoning with more fish sauce or pepper if needed.
  7. Transfer to a serving dish and garnish with fresh herbs like cilantro or sliced green onions. Serve warm with steamed jasmine rice or pickled vegetables.

Notes

Do not rush the caramel step; stir constantly and watch closely to avoid burning. Use fresh lemongrass for best flavor but frozen lemongrass can be substituted if thawed. Keep heat low and stir during braising to prevent sticking. Adjust fish sauce to taste for saltiness. For a gluten-free version, ensure fish sauce is gluten-free or substitute with tamari.

Nutrition

Keywords: Vietnamese pork belly, lemongrass pork, caramel braised pork, Asian pork recipe, braised pork belly, Vietnamese cuisine, easy pork belly recipe

Find it online: https://gleefulfork.com/flavorful-vietnamese-lemongrass-caramel-braised-pork-belly-recipe-made-easy/