Gluten Free Vietnamese Caramel Pork
Rich, sticky, and deeply savory, this braised pork belly dish is the kind of meal that makes your whole kitchen smell incredible. Skin-on pork belly is coated in a hand-made dark amber caramel, then slowly braised in a fragrant mix of fish sauce, tamari, coconut water, fresh ginger, scallions, and red chiles until it's fall-apart tender and glossy. The tamari swap is the key move here — it delivers that deep, soy-sauce richness without any wheat, so the dish stays completely safe without sacrificing a single drop of flavor. Hard-boiled eggs are nestled into the sauce at the end, soaking up the caramel and turning a beautiful burnished color that makes the whole pot look like something out of a restaurant kitchen. Serves 4, and it's the kind of dish that disappears fast. Spoon it over steamed rice and finish with fresh chile and scallion greens for a bowl that hits every note — sweet, salty, spicy, and deeply satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pork
- 1.5 lb pork belly, skin-on, cut into 1.5-inch pieces
For the caramel
- ⅓ cup granulated sugar
- 3 tbsp water
For the braise
- 3 tbsp fish sauce
- 1 tbsp tamari
- 1 cup coconut water
- ½ cup water
- 1-inch piece fresh ginger, peeled and thinly sliced
- 4 scallions, white and light green parts only, cut into 2-inch lengths
- 2 fresh red chiles, thinly sliced
- ½ tsp black pepper
- 4 large eggs, hard-boiled and peeled
For serving
- 2 scallions, dark green tops only, thinly sliced (optional)
- 1 fresh red chile, thinly sliced (optional)
Instructions
- 1
Pat the pork belly pieces dry with paper towels. Set aside at room temperature while you prepare the caramel.
- 2
Combine the sugar and 3 tbsp water in a large heavy-bottomed skillet or wok over medium heat. Cook without stirring until the sugar dissolves and the syrup turns a deep amber color, 6–8 minutes — watch closely once it begins to color, as it can darken quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!