This Vietnamese Braised Pork Belly recipe is a fantastic way to add variety to your dinner menu. It’s sweet, juicy and full of flavour, making it the perfect companion for a bowl of steamed rice.
I tend to cook this dish when I can get my hands on a good pork belly cut from the supermarket or butcher. The best part? It’s super easy to cook yet doesn’t compromise on taste. It’s absolutely manageable for a weeknight dinner, making it a great go-to when you want something comforting but hassle-free.
The best cut of Pork Belly for this recipe
Not all pork belly cuts are equal when it comes to braising. The thin pork belly strips you often find at supermarkets aren’t ideal for this dish, as they tend to shrink and become too thin after cooking.
Instead, I recommend getting a larger cut and slicing it into 5-6cm wide strips. This ensures the pork belly keeps its juicy texture while allowing the fat to render beautifully.
If you prefer a leaner option, you can use pork shoulder instead. Just make sure not to cut the pieces too thin, as that could result in a drier texture.
Essential ingredients for Vietnamese Braised Pork Belly
Apart from pork belly, you’ll need a few key ingredients to achieve the dish’s signature rich, caramelised flavour:
- Fish sauce, soy sauce and light brown sugar – These create the savoury-sweet balance that makes this dish so delicious.
- Whole peppercorns – I like to crush a few to release their fragrance while leaving the rest whole.
- Chillies (optional) – If you enjoy a bit of heat, adding one or two will give it a nice kick.
- Small shallots and garlic – This time, don’t slice or mince them – leave them whole for a more subtle infusion of flavour.
- Coconut water – This is the secret to achieving that deep, slightly sweet broth that makes the dish irresistible.
How to make Vietnamese Braised Pork Belly
No need for marination!
One of the best things about this dish is that you don’t need to marinate the pork belly in advance – a huge time-saver for busy evenings.
Sear the pork belly
Start by heating a dry pan over medium heat—no oil is needed. Place the pork belly strips in the pan and sear for a couple of minutes on each side until they develop a slight golden-brown crust. Then, remove them from the pan and set aside.
Create the sauce base
In the same pan, add:
- Oyster sauce, fish sauce, soy sauce, and light brown sugar
- Whole shallots, garlic and crushed/whole peppercorns
- Chillies (if using)
- Coconut water
Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
Slow simmer for maximum flavour
Let the seared pork belly strips simmer in the sauce over low heat. Flip the pork belly every 10-15 minutes so all sides absorb the rich sauce. Don’t forget to turn it on all four sides, including the skin side, for an even braise.
The final touch
In the last 15 minutes, add a teaspoon of rice wine vinegar (or any vinegar you have on hand). This step helps soften the pork belly further, making it even more tender. After about 45-50 minutes, your Vietnamese braised pork belly is ready.
How to serve Vietnamese Braised Pork Belly
The best way to enjoy this dish is with a simple bowl of steamed rice, allowing the rice to soak up the rich, caramelised sauce.
You can also use this Thịt Ram as a filling for Vietnamese Bánh Mì—the savoury-sweet pork pairs perfectly with pickled vegetables and crusty baguette.
This dish is comfort food at its best, bringing together deep, rich flavours with minimal effort. Try it for your next meal and you’ll see why it’s such a beloved dish in Vietnamese cuisine.
Vietnamese Braised Pork Belly (Thịt Ram)
Description
A classic Vietnamese Braised Pork Belly (Thịt Ram) dish with tender, caramelised pork simmered in a rich, savoury-sweet sauce. Perfectly paired with steamed rice for a comforting and flavourful meal.
Ingredients
Instructions
-
Sear the Pork Belly
- Heat a dry pan over medium heat (no oil needed).
- Add the pork belly strips and sear for a couple of minutes per side until slightly golden.
- Remove from the heat.
-
Make the Sauce
- In the same pan, add fish sauce, soy sauce and brown sugar.
- Stir in whole shallots, garlic, crushed and whole peppercorns and chillies (if using).
- Pour in the coconut water and bring to a boil over medium-high heat.
-
Braise the Pork Belly
- Reduce the heat to low.
- Simmer the pork belly for 45-50 minutes, flipping the pork every 10-15 minutes so all sides soak up the sauce.
-
Final Touch
- In the last 15 minutes, stir in rice vinegar to help tenderise the pork.
-
Serve and Enjoy
- Serve hot with steamed rice or use a filling for Vietnamese Bánh Mì.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 842.91kcal
- % Daily Value *
- Total Fat 79.74g123%
- Saturated Fat 29.04g146%
- Trans Fat 0g
- Cholesterol 108mg36%
- Sodium 1014.63mg43%
- Potassium 624.36mg18%
- Total Carbohydrate 14.51g5%
- Dietary Fiber 2.16g9%
- Sugars 8.74g
- Protein 16.61g34%
- Vitamin A 11.42 IU
- Vitamin C 24.66 mg
- Calcium 48.03 mg
- Iron 1.77 mg
- Vitamin D 0 IU
- Vitamin E 0.7 IU
- Vitamin K 3.19 mcg
- Thiamin 0.64 mg
- Riboflavin 0.42 mg
- Niacin 7.58 mg
- Vitamin B6 0.47 mg
- Folate 24.17 mcg
- Vitamin B12 1.29 mcg
- Phosphorus 214.9 mg
- Magnesium 46.76 mg
- Zinc 1.86 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.
