Vietnamese Caramelized Pork Belly & Pineapples (Recipe in Description)

By Vicky Pham · 40 min

Ingredients

Instructions

1. Toss the pineapple chunks with the sugar and set aside.
2. Heat a skillet and cook the pork belly until its fat has rendered.
3. Push the pork to the side of the skillet. Add the shallots and the white part of the green onion and fry until fragrant, about 10 seconds. Add the pineapple and sugar mixture.
4. Add the fish sauce, chicken bouillon powder and water. Braise uncovered over medium-low heat for 30 to 40 minutes, until the pork is tender.
5. Add a little more water if the liquid evaporates too quickly. Reduce the liquid to a glaze. If the pork has not browned enough, stir in the thick soy sauce.
6. Garnish with the remaining green onion, a dash of ground black pepper and chili peppers if using. Serve with steamed rice.

Summarized from Vicky Pham's video. Watch it for the details.

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