Vietnamese Pork Belly | How to make Vietnamese Pork Belly

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By Ruchira 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.

Vietnamese Pork Belly is a delicious dish which is enjoyed by the people of every age group. The recipe by Ruchira Hoon teaches how to make Vietnamese Pork Belly step by step in detail. This makes it easy to cook Vietnamese Pork Belly in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Vietnamese Pork Belly at home. This amazing and mouthwatering Vietnamese Pork Belly takes few minutes for the preparation and 15 minutes for cooking. The aroma of this Vietnamese Pork Belly is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Vietnamese Pork Belly is a good option for you. The flavour of Vietnamese Pork Belly is palatable and you will enjoy each and every bite of this. Try this Vietnamese Pork Belly and impress 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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