Vietnamese Clay Pot Pork
Experience the bold, savory-sweet flavors of Vietnamese Clay Pot Pork, a traditional comfort dish brimming with rich caramelized pork belly simmered to perfection in a fragrant blend of fish sauce, coconut water, garlic, and shallots. This recipe combines the perfect balance of salty, sweet, and umami in a clay pot (or heavy-bottomed pot), where tender pork belly is infused with golden caramel sauce and delicate hints of black pepper. Hard-boiled eggs absorb the luscious sauce, adding extra decadence to the dish, while optional red chili provides a subtle kick. Garnished with fresh green onions and served over fluffy jasmine rice, this one-pot wonder is a harmonious blend of textures and flavors that will transport your taste buds straight to Vietnam. Perfect for cozy family dinners or an impressive meal for guests, it’s both versatile and deeply satisfying!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams pork belly
- 4 tablespoons fish sauce
- 3 tablespoons sugar
- 3 garlic cloves
- 2 shallots
- 1 teaspoon black pepper
- 300 milliliters coconut water
- 2 tablespoons vegetable oil
- 1 red chili (optional)
- 2 stalks green onions
- 4 hard-boiled eggs
Directions
Step 1
Cut the pork belly into 2-inch pieces and set aside.
Step 2
Mince the garlic and shallots finely.
Step 3
In a clay pot or heavy-bottomed pot, heat 3 tablespoons of sugar over medium heat until it melts and turns a golden caramel color. Be careful not to burn it.
Step 4
Quickly add the pork belly pieces to the caramel and toss to coat them evenly.
Step 5
Add the minced garlic and shallots to the pot, and stir for 1-2 minutes until fragrant.
Step 6
Pour in the fish sauce, coconut water, and black pepper. Stir to combine.
Step 7
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the pork cook for 40-45 minutes, stirring occasionally.
Step 8
If using, add the red chili and hard-boiled eggs during the last 15 minutes of cooking, turning the eggs gently to coat them in the sauce.
Step 9
Taste the sauce and adjust seasoning with extra fish sauce or sugar if needed. The flavors should be a balance of salty and sweet.
Step 10
Once the pork is tender and the sauce has thickened slightly, garnish with chopped green onions before serving.
Step 11
Serve hot over steamed jasmine rice, and enjoy this rich and savory dish!
Nutrition Facts
| Serving size | (1305.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3439.2 |
| Total Fat 312.2g | 0% |
| Saturated Fat 107.2g | 0% |
| Polyunsaturated Fat 20.4g | |
| Cholesterol 1182mg | 0% |
| Sodium 5991.4mg | 0% |
| Total Carbohydrate 80.8g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 62.4g | |
| Protein 81.3g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 318.3mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 2598.7mg | 0% |
Source of Calories