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Savory Vietnamese Caramelized Pork Belly Rice Bowl

Vietnamese caramelized pork belly rice bowl - featured image
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A quick and authentic Vietnamese dish featuring tender, sticky caramelized pork belly served over fluffy jasmine rice with fresh herbs and a bright lime finish.

Ingredients

Scale
  • 1 pound pork belly, skin removed and cut into bite-sized cubes
  • 3 tablespoons fish sauce
  • 1/4 cup granulated sugar (50g)
  • 3 cloves garlic, minced
  • 2 small shallots, thinly sliced
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup water (60ml) for caramel base
  • 1/2 cup water (120ml) for simmering pork
  • 2 cups jasmine rice (uncooked)
  • A handful each of cilantro, mint, and Thai basil, roughly chopped
  • Thinly sliced cucumber
  • 1 lime, juiced
  • Fresh red chili or chili flakes (optional)
  • Pickled carrots and daikon (optional)

Instructions

  1. Cut 1 pound (450g) of pork belly into roughly 1-inch cubes. Pat dry with paper towels to remove excess moisture and set aside.
  2. Rinse 2 cups jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 1/2 cups (600ml) water, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Turn off heat and let steam for 10 minutes. Fluff with a fork before serving.
  3. In a heavy skillet over medium heat, combine 1/4 cup (50g) granulated sugar and 1/4 cup (60ml) water. Stir gently until sugar dissolves. Let it simmer without stirring until it turns a deep amber color, about 6-8 minutes. Watch closely to avoid burning.
  4. Quickly add pork belly cubes, stirring to coat them in caramel. Add 3 tablespoons fish sauce, 3 cloves minced garlic, and 2 thinly sliced shallots. Stir well, then add 1/2 cup (120ml) water. Reduce heat to low and simmer gently, uncovered, for 25-30 minutes, stirring occasionally until sauce thickens and pork is tender.
  5. Taste and add 1/2 teaspoon freshly ground black pepper and adjust fish sauce or sugar if needed to balance sweet, salty, and savory flavors.
  6. While pork cooks, thinly slice cucumber and chop fresh cilantro, mint, and Thai basil. Prepare pickled carrots and daikon if using.
  7. Spoon hot jasmine rice into bowls, top generously with caramelized pork belly, and scatter fresh herbs and cucumber slices on top. Squeeze fresh lime juice over everything and add chili if desired.
  8. Enjoy immediately. Leftovers reheat well; crisping them in a pan adds a nice texture.

Notes

Pat pork dry before caramelizing to ensure proper caramel formation. Watch the caramel closely to avoid burning. Use moderate heat to tenderize pork and thicken sauce. Do not overcrowd the pan. Leftovers can be crisped in a pan for added texture. For gluten-free, use gluten-free fish sauce or tamari. Optional pickled vegetables add a refreshing crunch.

Nutrition

Keywords: Vietnamese, pork belly, caramelized pork, rice bowl, easy dinner, authentic Vietnamese, caramel sauce, jasmine rice, fresh herbs

Find it online: https://fizzlefork.com/savory-vietnamese-caramelized-pork-belly-rice-bowl-recipe-easy-and-authentic/