Vietnamese Pork Belly | How to make Vietnamese Pork Belly

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ByRuchira Hoon
Created on 17th Sep 2015
  • Vietnamese Pork  Belly, How to make Vietnamese Pork  Belly
Vietnamese Pork Bellyby Ruchira Hoon
  • Vietnamese Pork Belly | How to make Vietnamese Pork Belly (9 likes)

  • 1 review
    Rate It!
  • By Ruchira Hoon
    Created on 17th Sep 2015

About Vietnamese Pork Belly

The combination of sugar , black pepper and fish sauce gives this dish a very interesting flavour.

The delicious and mouthwatering Vietnamese Pork Belly is a famous dish of Pan Asian and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Vietnamese Pork Belly is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Vietnamese Pork Belly. Ruchira Hoon shared this Vietnamese Pork Belly recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Vietnamese Pork Belly. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Vietnamese Pork Belly recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People

Video for key ingredients

  • How To Make Pasta Dough

Vietnamese Pork Belly

Ingredients to make Vietnamese Pork Belly

  • 1/4 cup sugar
  • 450 grams pork belly sliced
  • 1 cup water
  • freshly ground black pepper
  • 1/4 cup fish sauce
  • 1 shallot sliced
  • 1 onion sliced
  • sliced green onions
  • sliced carrots
  • cooked spaghetti

How to make Vietnamese Pork Belly

  1. In a heavy bottomed pan, add the sugar and melt over medium heat.
  2. Don’t stir, just let the sugar melt and turn a deep caramel brown colour, 3-5 minutes.
  3. Add the pork belly, stir fry until lightly golden brown, about 5 minutes. Stir in the the water, fish sauce, onions and shallots.
  4. Bring to a boil and then reduce the heat to a simmer. Stir occasionally, until tender and the sauce reduces greatly, about 20-30 minutes.
  5. Taste and season with plenty of black pepper. Add the pasta directly into the pan and toss to coat.
  6. Put the pasta on a plate and then add the pork belly over it. Garnish with spring onions and carrot. Serve hot

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Ruchira Hoona year ago
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