A taste of the past: family stories from “Thời Bao Cấp”
My Mum and Dad still tell us stories about the “Thời Bao Cấp” era in Vietnam, a time that followed the country’s unification in 1975 and lasted until the “Đổi Mới” economic reforms began in 1986. It was a unique period when goods were not traded with money, but rather distributed through government-issued coupons. Even salaries were sometimes paid in kind instead of cash.
Meat, especially, was a luxury. Coupons rarely provided enough to feed a family with growing kids. This scarcity led Vietnamese families to be incredibly resourceful, finding creative ways to stretch ingredients and make hearty meals. One of those creations was Caramelised Pork Belly with Mooli (Thịt Kho Củ Cải) – a comforting dish that turned modest ingredients into something truly special.
Humble origins of a beloved dish
During those times, pork belly was considered one of the cheapest cuts available. It was slow-braised in a rich, caramelised sauce to enhance its flavour – sometimes over seasoned deliberately so just a little would go a long way. But even the cheapest meat wasn’t always enough.
To bulk up the meal, my parents would add mooli, also known as daikon radish, into the pot. This humble root vegetable absorbed the sauce beautifully and added volume to the dish. My parents often saved the meat for my sister and me, while they had the vegetables.
But they never felt poor. Why? Because everyone around us, neighbours to the left, right, front and back, were in the same boat. Poverty wasn’t something you could measure then, it simply was what life looked like for everyone.
Then and now: gratitude and good food
Fast forward to today, when affording enough meat is no longer a concern, it’s funny how things have changed. Many of us are cutting back on meat for health reasons, and ironically, vegetables like mooli can be even more expensive than pork! Still, Caramelised Pork Belly with Mooli remains one of my favourite everyday dishes – not just because it’s incredibly delicious, but because it reminds me to be grateful for what we have now.
This dish is quite similar to my Caramelised Pork Belly with Coconut Flesh, but here, mooli replaces the coconut, giving it a very different texture and taste. It’s not just my favourite, my kids and my husband absolutely love it too. Today, they all had multiple rounds of steamed rice, thanks to this flavour-packed dish.
A comforting classic: What makes this dish special
Thịt Kho Củ Cải is all about balance – the richness of the pork belly and the light, slightly sweet crunch of the mooli. As it simmers, the mooli soaks up all the deep, savoury – sweet juice of the braise. It becomes infused with flavour while still holding on to a delicate bite, offering a contrast to the pork belly, which turns tender and melt-in-your-mouth soft.
The caramel sauce gives the dish its signature golden colour and deep umami flavour, while the fish sauce and shallots add layers of complexity. It’s a dish that tastes like home – rich, nourishing and comforting.
Ingredients you will need
Making Caramelised Pork Belly with Mooli is easier than you might think. Once you master the simple steps, I believe it could become a dinner favourite in your household too.
Pork Belly
Pork belly is the traditional and best cut for this dish. While you can use pork shoulder for a leaner version, I suggest going all in when you make this – less often, perhaps, but properly. I used pork belly with the skin on for this version.
Marinade
To marinade the pork belly, you’ll need:
- Fish sauce
- Light brown sugar
- Crushed black pepper
- Caramel sauce (you can refer to this recipe on how to make the perfect caramel sauce) .
Mooli (Daikon radish)
This long white root vegetable is available in most Asian or Southeast Asian grocers in the Uk these days. Cut it into thick sticks so they hold their shape during cooking and absorb the sauce without becoming soggy. You can find more information about mooli here.
Shallots
Sliced small shallots are fried first to build the aromatic base for the dish – don’t skip them.
How to make Caramelised Pork Belly with Mooli
Marinate the pork
Start by cutting the pork belly into chunky, bite-sized strips. In a large bowl, combine the pork with fish sauce, light brown sugar and crushed pepper. Mix well and set aside to marinate for at least one hour.
I usually prepare this part around lunchtime. Then later in the afternoon, I make the caramel sauce and mix it into the pork, letting it rest until it’s time to cook – another hour or two. If you’re in a rush, a minimum of one hour marinating in total will still give you good flavour.
Fry the aromatics
Heat a tablespoon of olive oil in a heavy-based pan or casserole dish over medium-high heat. Add the sliced shallots and fry until they turn golden and fragrant. This step builds a strong flavour base for the dish.
Seal the pork
Add the marinated pork to the pan (keep any leftover marinade) and sear it for about 5 minutes over high heat. Let the pork get some colour and seal.
Add the sauce and simmer
Pour in the reserved caramel marinade, stir well and bring the pot to a boil. Then lower the heat to a gentle simmer. Let the pork cook slowly for about 30 minutes, stirring occasionally to ensure each piece is coated and absorbs the sauce fully.
Add the mooli
Add the thick-cut mooli sticks into the pan and stir gently. Let everything simmer for another 10 to 15 minutes – just long enough for the mooli to become tender but not mushy. It should still retain a slight crunch, which complements the soft, buttery pork belly perfectly.
Serve and enjoy
Serve Caramelised Pork Belly with Mooli hot with freshly steamed rice. I usually steam some greens like broccoli or courgettes on the side. And the best bit? The leftover meat sauce makes an amazing dip for vegetables.
A family favourite, then and now
This dish is steeped in both flavour and memory. It speaks of resilience, resourcefulness and a deep-rooted family bond. Whether you grew up hearing about Thời Bao Cấp or you’re discovering this dish for the first time, Thịt Kho Củ Cải is a recipe that brings comfort, heritage and a full belly to the table.
Let me know how much you enjoyed it
I’d love to hear how your Caramelised Pork Belly with Mooli turned out! Did your family enjoy it as much as mine does? Leave a comment below or tag me on Instagram. Let me know how much you enjoyed it 🙂
Caramelised Pork Belly with Mooli (Thịt Kho Củ Cải)
Description
Caramelised Pork Belly with Mooli (Thịt Kho Củ Cải) is a classic Vietnamese comfort dish where tender pork belly is slow-braised in a rich, savoury-sweet caramel sauce with thick-cut daikon radish. The mooli soaks up all the delicious juices, adding a subtle crunch that perfectly complements the melt-in-your-mouth pork. A simple, nostalgic family favourite that’s packed with flavour and heart.
Ingredients
Instructions
-
Marinate the Pork
- Place pork belly in a bowl. Add fish sauce, sugar, pepper.
- Mix well and marinate for at least 1 hour.
- Add caramel sauce halfway through marinating.
-
Fry Aromatics
- Heat olive oil in a pan over medium-high heat.
- Add sliced shallots and fry until golden and fragrant.
-
Sear the Pork
- Add the marinated pork to the pan (reserve any leftover marinade) and sear for 5 minutes until lightly browned.
-
Simmer in Sauce
- Pour in the reserved caramel marinade, stir well, and bring to the boil.
- Lower the heat and let simmer gently for 30 minutes, stirring occasionally.
-
Add the Mooli
- Add the mooli sticks and cook for a further 10-15 minutes, just until tender but still slightly crunchy.
-
Serve and Enjoy
- Serve hot with steamed rice.
- The sauce also makes delicious dip for steamed greens like broccoli or courgettes.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 853.63kcal
- % Daily Value *
- Total Fat 77.03g119%
- Saturated Fat 27.43g138%
- Cholesterol 100.8mg34%
- Sodium 1029.65mg43%
- Potassium 627.85mg18%
- Total Carbohydrate 25.59g9%
- Dietary Fiber 2.44g10%
- Sugars 21.7g
- Protein 15.27g31%
- Vitamin A 9.97 mcg
- Vitamin C 17.33 mg
- Calcium 61.92 mg
- Iron 1.49 mg
- Vitamin E 0.96 mg
- Vitamin K 3.59 mcg
- Thiamin 0.58 mg
- Riboflavin 0.38 mg
- Niacin 7.06 mg
- Vitamin B6 0.38 mg
- Folate 40.68 mcg
- Vitamin B12 1.27 mcg
- Phosphorus 197.7 mg
- Magnesium 41.58 mg
- Zinc 1.82 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don't overcook the mooli, it should retain a slight crunch.
