Paleo Vietnamese Caramel Pork
Rich, sticky, and deeply savory, this Vietnamese-inspired caramel pork is the kind of braise that makes your whole kitchen smell incredible. Skin-on pork belly is seared until golden, then slow-cooked in a glossy sauce built from coconut sugar caramel, fish sauce, coconut water, fresh ginger, and sliced red chiles — every element is grain-free and unprocessed, so it fits cleanly into a paleo lifestyle without any substitution gymnastics. The coconut sugar caramel is the real star: cooked to a dark amber, it gives the sauce that signature depth and lacquered finish you'd expect from a classic Vietnamese thịt kho without a drop of refined sugar or soy. Hard-boiled eggs braise right alongside the pork in the final stretch, soaking up all that spiced, caramelized liquid until they're irresistible. Served over cauliflower rice with a scatter of fresh chile and green onion tops, this dish is a full, satisfying meal for four that feels restaurant-worthy but comes together in a single pot. If you've ever assumed this style of cooking was off-limits, this recipe is proof that the bold, complex flavors of Southeast Asian braising translate beautifully with clean, whole-food ingredients.
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Learn more →Ingredients
4 servings
For the pork
- 2 lbs pork belly, skin-on, cut into 1 ½-inch pieces
- 1 tbsp coconut aminos
- ½ tsp black pepper
For the caramel
- ½ cup coconut sugar
- 3 tbsp water
For the braise
- 2 tbsp avocado oil
- 1 tbsp fresh ginger, finely grated
- 2 red chiles, thinly sliced (such as fresno or thai bird)
- 3 tbsp fish sauce
- 1 cup coconut water
- 4 large eggs, hard-boiled and peeled
For serving
- 2 green onions (green tops only), thinly sliced (optional)
- 1 red chile, thinly sliced (optional)
Instructions
- 1
Toss the pork belly pieces with the coconut aminos and black pepper in a large bowl until evenly coated. Set aside while you make the caramel.
- 2
Combine the coconut sugar and water in a small saucepan over medium heat, stirring just until the sugar dissolves. Once dissolved, stop stirring and cook until the mixture deepens to a dark amber color and smells nutty, 4–6 minutes — watch closely, as coconut sugar can go from amber to burnt quickly. Remove from heat immediately.
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