How to Make Mouth-Watering Caramelized Pork Belly

Prepare the Ingredients

Soak the pork in diluted saltwater for about 10 minutes to clean and remove any odors. After soaking, rinse the pork thoroughly and let it drain. Alternatively, you can blanch the pork briefly, rinse it again, and then let it drain.

According to Cookbeo's experience, blanching the pork makes it easier to slice. However, leaving it raw allows the marinade to penetrate better.

Once the pork is drained, cut it into chunks. The size can vary according to your preference, but avoid cutting the pieces too small, as they may fall apart during braising. Typically, for Caramelized Pork Belly, the pieces are cut into large chunks, about 2-3 finger-widths wide and 2 finger-widths thick.

Marinate the Pork

Peel the shallots and garlic, and cut the chili in half. Place them all in a mortar. Add 1 teaspoon of salt and 1 teaspoon of sugar, then pound them into a paste.

After pounding, mix the paste with the pork and add 1 teaspoon of pepper, 2 tablespoons of fish sauce, 1 teaspoon of MSG, 1 tablespoon of soy sauce, and 2-3 tablespoons of caramel sauce. A small tip for achieving fragrant, clear, and tender pork is to squeeze 2 tablespoons of lime juice into the marinade. Mix well and let the pork marinate for at least 30 minutes.

Boil the Eggs

While waiting for the pork to marinate, boil the eggs. To season the eggs and make them easier to peel, add a little salt to the boiling water. Maintain a moderate heat to prevent the eggs from cracking. Once the water boils, reduce the heat and simmer for 7-8 minutes until the eggs are cooked.

After boiling, let the eggs cool before peeling them. To make peeling easier without damaging the eggs, lightly crack the shell all around the edge, then gently peel it off.

Keep the eggs whole for the braising process. When eating, you can cut them open, avoiding the yolk from mixing into the braising liquid. In Southern Vietnam, this dish is traditionally eaten during Tet (Lunar New Year), with large square chunks of pork and round duck eggs symbolizing "harmony and peace" for the new year.

For this dish, you can use duck eggs, chicken eggs, or quail eggs, but duck eggs are most common due to their firm, clear whites that hold up well during braising.

Cook the Caramelized Pork Belly

Heat 2 tablespoons of cooking oil in a pot. Once hot, add the marinated pork and stir over medium heat. The goal is to sear the meat, locking in the juices and preventing it from falling apart during the braising process.

First Braise:

Once the pork is seared, add the marinade and 900ml of coconut water. The coconut water should just cover the meat.

Keep the heat medium until the liquid comes to a boil, then skim off any scum, reduce the heat to low, and simmer the pork for 30-35 minutes.

To keep the sauce clear, do not cover the pot. Instead, use a clean banana leaf or jackfruit leaf to cover the surface of the pork. The leaves add fragrance and help absorb impurities, keeping the sauce clear.

Also, because you are using coconut water, be mindful of the heat. Too high a heat can cloud the sauce and darken the meat due to the sugar in the coconut water.

A quick note on the dish's name: Many people think Caramelized Pork Belly is a Chinese dish, but Cookbeo's research shows it's a Vietnamese creation. It originated from people who spent long days at sea, cooking large pots of braised pork to last for days, hence the name "thịt kho tàu" (pork braised for long journeys). Additionally, in Southern Vietnamese dialect, "tàu" can also mean "mildly sweet and savory," which describes the flavor of this dish. Because of its balanced flavor, it became a popular dish during Tet, when markets were closed for several days.

Second Braise:

After 30 minutes, when the coconut water has reduced and thickened, add about 900ml of water for the second braise. The water should just cover the meat. Continue braising over low heat for another 40 minutes. This time, reduce the heat slightly compared to the first braise to tenderize the meat without reducing the sauce too much.

The reason for adding water in two stages is that the first stage allows the pork to absorb the sweet aroma of the coconut water and develop a golden brown color. However, if too much coconut water is used, the pork can become overly sweet and dark, sometimes even turning sour after prolonged cooking.

Adding water later helps you adjust the seasoning to taste while keeping the pork tender and giving it an appealing color. This is a tip Cookbeo has learned from many attempts at making this dish and is happy to share with you.

After 45 minutes of the second braise, the pork should be tender. Add the boiled eggs and cook for another 10 minutes. Before adding the eggs, prick a few holes in the eggs with a toothpick to help them absorb the seasoning. Adding the eggs at the end prevents them from becoming too tough or overly dark. At this point, you can adjust the seasoning to taste.

In fact, there is a similar dish in China called Dongpo Pork, but it differs in seasoning. Dongpo Pork is seasoned mainly with soy sauce, Shaoxing wine, and sometimes five-spice powder, star anise, or cinnamon, giving it a darker color and more complex flavor. The pork is also cut into neat squares and often tied with string.
If you prefer a darker color for your Caramelized Pork Belly, after adding the eggs and simmering for 10 minutes, you can remove most of the sauce and eggs, then increase the heat slightly to sear the pork for a deeper brown color.