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!
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Recipe Information
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
Instructions
Cut the pork belly into 2-inch pieces and set aside.
Mince the garlic and shallots finely.
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.
Quickly add the pork belly pieces to the caramel and toss to coat them evenly.
Add the minced garlic and shallots to the pot, and stir for 1-2 minutes until fragrant.
Pour in the fish sauce, coconut water, and black pepper. Stir to combine.
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.
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.
Taste the sauce and adjust seasoning with extra fish sauce or sugar if needed. The flavors should be a balance of salty and sweet.
Once the pork is tender and the sauce has thickened slightly, garnish with chopped green onions before serving.
Serve hot over steamed jasmine rice, and enjoy this rich and savory dish!
Nutrition Facts
Calories |
3439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.2 g | 400% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 5991 mg | 260% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 62.4 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 318 mg | 24% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2599 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
