Vietnamese Caramelized Pork Belly with Eggs

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A beloved Vietnamese comfort dish of pork belly slowly braised in coconut water with fish sauce and dark caramel, finished with whole hard-boiled eggs that soak up every drop of the glossy, sweet-savory sauce. Traditionally served over steamed jasmine rice with a side of pickled mustard greens for a complete meal.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 42 gFat
• 14 gSaturated Fat
• 18 gCarbs
• 0 gFiber
• 16 gSugar
• 38 gProtein
• 950 mgSodium
• 620 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the pork and caramel base

• 1.5 lb skin-on pork belly, cut into 1.5-inch chunks
• 4 large eggs
• 1/3 cup granulated sugar
• 2 tablespoons neutral oil
• 1 large shallot, finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoon freshly cracked black pepper

For the braising liquid

• 2 cups fresh coconut water
• 3 tablespoons Vietnamese fish sauce
• 1 tablespoon soy sauce
• 1 small Thai chili, smashed (optional)
• 2 whole scallions, white parts only

For garnish and serving

• Steamed jasmine rice, for serving
• Thinly sliced scallion greens
• Pickled mustard greens or daikon, to serve

Directions

1. Place the eggs in a small pot, cover with cold water, and bring to a boil. Cook 9 minutes, then transfer to an ice bath. Peel once cooled and set aside.
2. Pat the pork belly chunks completely dry with paper towels; this helps the caramel cling and the fat render cleanly.
3. In a heavy-bottomed pot or clay pot, melt the sugar over medium-low heat without stirring until it dissolves into a deep amber caramel, about 5-7 minutes. Immediately add the oil to stop the cooking, then add the pork and toss to coat every piece in the caramel for 2-3 minutes.
4. Stir in the shallot, garlic, and black pepper and cook for 1 minute until fragrant, taking care not to burn the caramel.
5. Pour in the coconut water, fish sauce, soy sauce, chili, and scallion whites. Bring to a gentle simmer, then cover and reduce heat to low. Braise for 40-45 minutes, stirring occasionally, until the pork is fork-tender and the sauce has reduced by about half and turned a glossy mahogany color.
6. Nestle the peeled eggs into the pot and spoon the sauce over them. Simmer uncovered for another 8-10 minutes so the eggs absorb the color and flavor of the braise.
7. Remove the scallion whites and chili. Taste the sauce and adjust with a splash more fish sauce for saltiness or a pinch of sugar if needed.
8. Spoon the pork and eggs over jasmine rice, ladle the glossy sauce on top, and scatter with scallion greens. Serve immediately with pickled mustard greens on the side.

Cook’s Notes

• Use skin-on pork belly for the silkiest texture; the collagen melts into the sauce as it braises and naturally thickens it.
• Watch the caramel closely – it goes from perfect amber to burnt in seconds. Have the oil measured and ready before you start.
• Fresh coconut water gives the most delicate sweetness, but you can substitute with 2 cups water plus 1 tablespoon sugar if needed.
• This dish tastes even better the next day once the pork has fully absorbed the sauce, so consider making it a day ahead.
• For a Tết-style presentation, add a few drops of annatto or a pinch of saffron to the braise to give the eggs a deeper golden-red hue.

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