Vietnamese Pork Belly in Coconut Water Recipe

Some dishes are rich with tradition and memories, and Vietnamese Pork Belly in Coconut Water is one of them. Once a treat for special occasions like Tet (Vietnamese Lunar New Year) only, it has now become a beloved part of everyday home cooking.

After countless tweaks and trials, I’ve landed on a version that consistently hits the mark. It’s not just about recreating a traditional recipe, it’s about making it your own. Let me guide you through it.

The ingredients

Pork Belly

The star of the dish. I’m not a fan of pork skin unless it’s crackling, so I usually go for skinless pork belly. Look for strips with a balance of fat and meat – too much fat and it’s overwhelming; too little and you’ll lose that luscious texture. While pork shoulder is an alternative, it doesn’t deliver the same juiciness as pork belly.

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Cut the pork belly into generous squares, about 4cm x 4cm, for the best texture.

For the Marinade:

• Fish sauce
• Ground pepper
• Caramel sauce (made from sugar and water)
• Garlic and shallots (minced or pounded in a mortar and pestle for a deeper flavour)

Other essentials:

• Coconut water: this is the heart of the dish, infusing it with a natural sweetness.
• Hard boiled eggs: while optional, they’re worth adding. Simmered in the rich sauce, they absorb all its savoury-sweet glory, becoming an irresistible addition.

How to make Vietnamese Pork Belly

Step 1: Make the caramel sauce

Start with the caramel sauce, it needs time to cool before use.

• Heat caster sugar in a saucepan over medium heat. Let it melt and turn golden. Gently swirl the pan to ensure even melting.
• As soon as the caramel reaches a rich brown colour, turn off the heat and carefully add cold water to stop the cooking process. (Be cautious, it can spatter!)
• Stir to combine, then set aside to cool.

Step 2: Marinate the pork

• Mix minced garlic, shallots, fish sauce and ground pepper into the pork belly pieces, ensuring each piece is coated. Let it rest for about 30 minutes.
• Once the caramel sauce has cooled, pour it over the marinated pork and mix well. Leave it for another 30 minutes to an hour.

Step 3: Cook the Dish

• Place the marinated pork in a pot or casserole and cook over high heat, stirring frequently to coat the meat evenly.

• After about 5 minutes, pour in enough coconut water to just cover the pork. Bring to a boil, skim off any froth, and reduce the heat to a low simmer. Partially cover the pot to let the sauce reduce slowly.

• Simmer for 30 minutes, then gently nestle the boiled eggs into the sauce. Continue cooking for another 45-50 minutes.

Bringing it all together

What you’re left with is magic: pork so tender it practically melts in your mouth, eggs beautifully bronzed by the sauce, and a rich, sweet-savoury gravy that begs to be spooned over steamed jasmine rice.

Add a side of fresh greens or a crisp cucumber salad to balance the richness, and you’ve got a meal that’s as comforting as it is impressive.

Vietnamese Pork Belly in Coconut Water isn’t just a recipe – it’s a connection to the heart of Vietnamese home cooking. Whether it’s a weeknight dinner or a special occasion, this dish always brings a bit of joy to the table.

Why not give it a try and make it your own? Happy Cooking!

Try my other Pork recipes here.

Print Recipe

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Vietnamese Pork Belly in Coconut Water Recipe

Author: Thao @ summerandspice Cooking Method: Simmering Cuisine: Vietnamese Courses: Dinner Recipe Keys: Kids Pork

Difficulty: Intermediate Prep Time 15 mins Cook Time 90 mins Total Time 1 hr 45 mins

Servings: 4 Estimated Cost: £ 5

Description

Caramelised Pork Belly in Coconut Water is a Vietnamese classic, combining tender pork belly and hard-boiled eggs simmered in a rich, sweet, and savoury sauce. The natural sweetness of coconut water enhances the dish, creating a beautifully balanced flavour. This traditional recipe, once reserved for festive occasions, is now a beloved dish in everyday family meals. Served with steamed jasmine rice, it's comforting, satisfying, and perfect for sharing.

Vietnamese Caramelised Pork Belly in Coconut Water

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For the pork

• 500 g pork belly (skinless, cut into 4cm cubes)

• 4 hard-boiled eggs (optional but recommended)

• 200 ml coconut water

For the marinade

• 2 tablespoons fish sauce

• ¹⁄₂ teaspoon ground pepper

• 3 garlic cloves (minced)

• 1 small shallot (or half big one, finely chopped)

For the caramel sauce

• 2 tablespoons caster sugar

• 50 ml cold water

Instructions

1. Make the Caramel Sauce

   • Heat the sugar in a pan on medium heat until it melts and turns golden. Remove from the heat. 
   • Add water carefully to stop the cooking and stir. Let cool. 
   Mark as complete

1. Marinate the Pork

   • Mix the pork belly with fish sauce, ground pepper, garlic and shallots. 
   • Let it marinate for 30 minutes, then mix in the cooled caramel sauce. Marinate for another 30 minutes to 1 hour. 
   Mark as complete

1. Cook the Pork

   • Heat the marinated pork in a pot on high heat, stirring for 5 minutes until evenly coated. 
   • Add coconut water to just cover the pork and bring to a boil. Skim off froth. 
   • Reduce the heat, partially cover the pot, and simmer for 30 minutes. 
   Mark as complete

1. Add the Eggs

   • Add boiled eggs to the pot, ensuring they are coated with sauce. 
   • Simmer for another 45-50 minutes until the pork is tender and the sauce reduced. 
   Mark as complete

1. Serve

   • Serve hot with steamed jasmine rice and a side of fresh greens. 
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 756.96kcal

% Daily Value *

Total Fat 70.62g109%

Saturated Fat 25.53g128%

Cholesterol 239.2mg80%

Sodium 851.57mg36%

Potassium 481.73mg14%

Total Carbohydrate 11.31g4%

Dietary Fiber 1.01g5%

Sugars 8.89g

Protein 17.96g36%

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Vitamin A 63.8 IU

Vitamin C 3.13 mg

Calcium 52.1 mg

Iron 1.53 mg

Vitamin D 0.88 IU

Vitamin E 0.9 IU

Vitamin K 0.83 mcg

Thiamin 0.54 mg

Riboflavin 0.54 mg

Niacin 6.12 mg

Vitamin B6 0.32 mg

Folate 28.49 mcg

Vitamin B12 1.53 mcg

Phosphorus 224.58 mg

Magnesium 40.83 mg

Zinc 1.83 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.

Keywords: Caramelised belly pork, Coconut water pork recipe, Vietnamese pork belly, Vietnamese comfort food, Traditional Tet recipes, Pork belly with boiled eggs.

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