Thit Ba Roi Xao Man (Vietnamese Caramelized Pork Belly)
Thit Ba Roi Xao Man (Vietnamese Caramelized Pork Belly)
Ingredients
- 1 1/2 pounds pork belly
- 1/2 cup shallots, minced
- 1/4 cup garlic, minced
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1/2 cup water
- 1 teaspoon black pepper
- as needed fresh cilantro, for garnish
Instructions
- 1
Prepare the pork belly by boiling it in a pot of water for 10 minutes. This helps to tenderize the meat and remove impurities.
⏱️ 10 min
- 2
After boiling, carefully remove the pork belly from the water. Rinse it under cold water, then slice it into 1-inch pieces. Pat the sliced pork belly thoroughly dry with paper towels to ensure good browning later.
⏱️ 10 min
- 3
In a large, hot pan or Dutch oven, add the 1/4 cup of granulated sugar. Cook over medium-low heat, stirring occasionally, until the sugar melts and transforms into an amber-brown caramel. Watch carefully to prevent burning, as burnt sugar will impart a bitter taste.
⏱️ 5 min
- 4
Add the prepped 1-inch pieces of pork belly to the pan with the caramelized sugar. Immediately add the 1/2 cup of minced shallots and 1/4 cup of minced garlic.
⏱️ 1 min
- 5
Stir-fry the mixture over medium heat until the pork is golden brown and the shallots and garlic become fragrant, about 5-7 minutes.
⏱️ 7 min
- 6
Pour in the 1/4 cup of fish sauce and 1/2 cup of water. Add the 1 teaspoon of black pepper. Stir all the ingredients together well to combine, scraping up any bits from the bottom of the pan.
⏱️ 2 min
- 7
Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pan and let it simmer for 20 minutes, or until the pork is tender and the sauce has significantly reduced and thickened to a glossy consistency.
⏱️ 20 min
- 8
Serve the caramelized pork belly hot with freshly steamed rice. Garnish with fresh cilantro before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thit Ba Roi Xao Man (Vietnamese Caramelized Pork Belly)
- 1 1/2 pounds pork belly
- 1/2 cup shallots, minced
- 1/4 cup garlic, minced
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1/2 cup water
- 1 teaspoon black pepper
- as needed fresh cilantro, for garnish
Instructions
- 1
Prepare the pork belly by boiling it in a pot of water for 10 minutes. This helps to tenderize the meat and remove impurities.
⏱️ 10 min - 2
After boiling, carefully remove the pork belly from the water. Rinse it under cold water, then slice it into 1-inch pieces. Pat the sliced pork belly thoroughly dry with paper towels to ensure good browning later.
⏱️ 10 min - 3
In a large, hot pan or Dutch oven, add the 1/4 cup of granulated sugar. Cook over medium-low heat, stirring occasionally, until the sugar melts and transforms into an amber-brown caramel. Watch carefully to prevent burning, as burnt sugar will impart a bitter taste.
⏱️ 5 min - 4
Add the prepped 1-inch pieces of pork belly to the pan with the caramelized sugar. Immediately add the 1/2 cup of minced shallots and 1/4 cup of minced garlic.
⏱️ 1 min - 5
Stir-fry the mixture over medium heat until the pork is golden brown and the shallots and garlic become fragrant, about 5-7 minutes.
⏱️ 7 min - 6
Pour in the 1/4 cup of fish sauce and 1/2 cup of water. Add the 1 teaspoon of black pepper. Stir all the ingredients together well to combine, scraping up any bits from the bottom of the pan.
⏱️ 2 min - 7
Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pan and let it simmer for 20 minutes, or until the pork is tender and the sauce has significantly reduced and thickened to a glossy consistency.
⏱️ 20 min - 8
Serve the caramelized pork belly hot with freshly steamed rice. Garnish with fresh cilantro before serving.
⏱️ 5 min