Caramel Pork Belly is a marmite kind of dish. People either love pork belly or hate it. This pork belly has been rendered and cooked slowly in a bath of caramelised sugar and fish sauce. The result is a moist succulent delight that everyone loves and can be served as a main dish or a side dish.
Caramel pork belly is exactly that kind of comfort food you want when its cold outside. It’s the kind of meal that fills your kitchen with rich aromas and has you hovering over the stove, sneaking hopeful glances at the pan because you just know something magical is happening in there.
Pork belly is already a star in many homes—rich, tender, and full of flavour—but when you add caramel into the mix, you take it to a whole new level. The beauty of caramel pork belly is how it transforms a handful of simple ingredients into something that tastes far more luxurious than the effort it takes to make it.
It all begins with the pork itself. Cubing the pork belly gives each piece its own chance to shine in the pan. A bit of oil and gentle searing is all it needs to start developing those flavours. As the cubes hit the hot pan, they begin to sizzle, the edges slowly turning beautifully golden. There’s something so satisfying about watching the fat render out slightly, giving the meat an irresistible crispness on the outside while keeping it soft and succulent inside. Once browned, the pork benefits from a brief rest off the heat—just enough time to let any excess oil drain and the next stage begin.
Now, let’s talk caramel. This step can seem a bit intimidating if you’ve never done it before, but it’s surprisingly simple and so rewarding. You don’t need fancy thermometers or special tools—just patience and attention. A few spoons of sugar in a pan over low heat slowly begin to melt. You don’t stir it; that’s the trick. Just a little gentle swirling of the pan now and then is enough to encourage it to dissolve and darken evenly. Watching sugar shift from white crystals to a glossy golden amber is strangely hypnotic. As soon as it reaches that perfect colour, it’s time for a splash of warm water. It might hiss and steam a bit, so you step back for a moment, but that little drama is part of the charm.
Then comes the reunion—the browned pork joins the caramel, soaking up its sweetness like it was always meant to be there. Fish sauce is added next, bringing depth and that wonderful savoury edge. A bit more warm water helps everything mingle and begin its slow simmer. At this point, you can practically taste the anticipation in the air. The pan is covered, and the pork is left to cook gently for about an hour. This isn’t fast food; this is slow, lovingly prepared, flavour-building food. Each cube of pork becomes deeply infused with the caramel and fish sauce, turning glossy and rich as the sauce thickens and clings to the meat.
Towards the end, a handful of peppercorns get tossed in to add a subtle warmth that balances the sweetness beautifully. Just another few minutes, and the dish is ready to serve.
Caramel pork belly is best enjoyed with something that lets its bold flavours take centre stage. A bowl of steamed rice is perfect—it soaks up the sauce and brings comfort with every bite. Pair that with simple steamed vegetables, and you’ve got a meal that feels both indulgent and wholesome.
What makes caramel pork belly so special is its harmony—sweet, salty, savoury, and gently spiced all at once. There’s no fuss, no long list of ingredients, just clever cooking and patience. Each bite feels like the reward for letting humble ingredients take their time.
If you’ve never tried marrying sugar and fish sauce before, this dish will convert you. It proves how opposites can come together and create something unforgettable. Caramel pork belly isn’t just food—it’s the kind of meal that makes you close your eyes for a moment after the first taste, just to take it all in.
Whether you’re cooking it for family, friends, or simply treating yourself, caramel pork belly brings a touch of restaurant-style flair into the home kitchen without any pretence. Just you, a pan, a bit of sugar, and a deliciously satisfying result.
Caramel Pork Belly
Ingredients
- 3 tbsp sugar
- 3 tbsp fish sauce
- 450 g pork belly cubed
- 1 tsp oil
Instructions
- Pour the cooking oil into a frying pan over medium heat and sear the pork cubes until they are brown. When browned, remove from pan and allow to drain.450 g pork belly, 1 tsp oil
- In a separate pan, heat the sugar over a low heat until it has started to dissolve caramalise into a golden colour. Do not stir the caramel just agitate the pan.3 tbsp sugar
- Remove from the heat and add 50ml of warm water being careful as it may sizzle.
- Stir the pork into the caramel and then stir in the fish sauce along with 3 tablespoons of warm water. turn the pork over halfway through cooking.3 tbsp fish sauce
- Cover and cook gently for about an hour until the meat is tender.
- Add the peppercorns and cook for a few more minutes
- Serve caramel pork belly with rice and steamed veg for a perfect meal.
27 comments
Four ingredients makes a superb flavoured meal. Who knew?
I love that there are only a few things needed but the result tastes so complex. The caramel has such a gorgeous colour and depth.
The sauce seeps in and makes every grain taste delicious. I could happily eat a bowl of just the sauce alone.
I loved how the caramel mellowed into the pork over the hour. The finish with peppercorns gives it a nice warmth.
It takes time to simmer, but the prep and steps are easy. I’ll be cooking it again soon with steamed greens.
Every bite was packed with flavour. I had to stop myself from going back for a fourth helping.
It’s the kind of dish you want to eat slowly to savour every bite.
The pork gets that lovely seared edge at the start, then turns so soft during cooking. It’s a dream dish.
Combined with caramel, it creates a sweet and savoury profile that’s hard to beat.
The sauce soaks into everything and ties it all together. It felt balanced and hearty.
It had everyone wandering into the kitchen asking when dinner was ready.
The meat was tender and glossy—definitely making this again.
It looks and tastes like a showstopper.
Caramel pork belly is a flavour bomb in the best way possible. Sweet, savoury, rich, and completely satisfying.
As soon as the pork started simmering in the caramel, the aroma filled the whole house. We were counting down the minutes.
I couldn’t believe how easy it was to make something that tastes like it came from a high-end Asian restaurant. The long, slow cook really brings everything together.
The flavours are strong but not overwhelming.
The sauce soaks into the rice and creates the most satisfying meal. It’s both rich and soothing at the same time.
It’s the kind of dish you crave again the next day.
I thought it would be complicated, but the steps are simple and the result tastes like something from a specialty restaurant.
The pork soaks up the sauce beautifully and every piece is rich with flavour.
The pork belly came out so soft it practically fell apart. The caramel sauce clung beautifully and tasted amazing over rice.
I served it at a dinner with friends and everyone wanted the recipe.
I wasn’t sure what to expect with caramel and pork, but the mix of sweetness and savoury fish sauce is a winner.
The seared edges and tender inside make each bite delightful.
It looks impressive when served and tastes even better. Definitely something I’ll make for guests in future.
Even the picky eaters cleared their plates. The peppercorns were a lovely subtle kick at the end.