Braised pork belly is a beloved classic across many Asian cuisines. Below is the Hmong-style version, full of aromatics and simmered until the pork becomes meltingly tender.
A food of many names
In my Hmong household this dish is called sweet pork, or nqaj qaab zib. Variations of braised pork belly appear throughout Asia under different names — thit kho in Vietnamese, hong shao rou in Chinese, and thom khem in Laotian. Each region adjusts the seasoning and aromatics, but the idea is the same: slowly braised pork belly in a savory-sweet, aromatic sauce.
Though it may look intimidating, braised pork belly is straightforward to prepare at home. A short list of ingredients and mostly hands-off simmering time yield rich, soft pork that can be cut with a spoon.
What does it taste like?
This braised pork belly balances deep savory and caramelized sweetness that pairs perfectly with plain steamed white rice. The pork cubes become soft and unctuous, the fat rendering into a silky mouthfeel. Aromatics like garlic, lemongrass and ginger infuse the sauce with fragrant notes, and hard-boiled eggs braised in the liquid absorb plenty of the dish’s flavor.
Ingredients you’ll need
Aromatics:
- minced garlic
- lemongrass – trim the tough outer leaves and bruise the stalk to release its aroma
- ginger, sliced
- galangal, sliced (optional if unavailable)
Braising liquid and main ingredients:
- 2–2.5 lbs pork belly, skin on, cut into bite-sized cubes
- 6 hard-boiled eggs, peeled
- ½ cup sugar
- 2 tbsp oil
- 2 cups water, divided
- 3 tbsp low-sodium soy sauce
- ¼ cup oyster sauce
- 1 tbsp fish sauce
- 2 tbsp dark soy sauce
- salt to taste
Storing leftovers and reheating
Braised pork belly stores and reheats well. Refrigerate in an airtight container for several days or freeze for longer storage. Because of the high fat content, a layer of solidified fat may form on top; you can skim it off with a spoon if you prefer.
To reheat, place the pork and sauce in a nonstick pan over low heat, add a splash of water, cover, and warm until heated through. Reheat rice separately the same way or in the microwave with a sprinkle of water to prevent drying.
Watch my video tutorial here
Complete your meal with these delicious side dishes!
- firecracker shrimp
- kimchi pancake
- dynamite mussels
- crab rangoon
Braised Pork Belly (Hmong Sweet Pork)
- Author: Jasmine and Tea
- Total Time: 2 hours
- Yield: 3 to 4 servings
Description
Braised pork belly is a classic dish loved across many cultures. This Hmong-style version highlights aromatics and slow braising, producing pork so tender it practically falls apart.
Ingredients
- 2–2.5 lbs pork belly, skin on, cut into bite-sized cubes
- 6 hard-boiled eggs, peeled
- 6 cloves garlic, roughly minced (about 26 g)
- 1 lemongrass stalk, bruised and trimmed (about 44 g)
- 20 g sliced ginger
- 20 g sliced galangal (optional)
- ½ cup sugar
- 2 tbsp oil
- salt to taste
- 2 cups water, divided
- 3 tbsp low-sodium soy sauce
- ¼ cup oyster sauce
- 1 tbsp fish sauce
- 2 tbsp dark soy sauce
Instructions
- Caramelize the sugar: in a nonstick pan over low heat, melt the sugar slowly, stirring frequently. When it reaches a dark amber color, carefully add 1 cup of water and stir until the caramel dissolves. Set this mixture aside.
- In a large pot, heat the oil over high heat and add the aromatics (garlic, lemongrass, ginger, galangal). Stir for about a minute until fragrant. Add the pork belly, season with salt, and stir-fry until the pieces are browned, about 5–7 minutes.
- Add the remaining 1 cup of water and the reserved caramel mixture. Stir in soy sauce, oyster sauce, fish sauce and dark soy sauce. Bring to a boil, then cover and reduce to a low simmer. Skim any scum that rises to the surface.
- Check and stir the pork every 20–30 minutes. Braise until tender, roughly 1 to 1½ hours depending on the thickness of the pieces.
- When the pork is tender, remove the lid and bring the sauce to a vigorous boil. Add the peeled hard-boiled eggs and simmer uncovered until the liquid thickens, about 20–30 minutes. Be careful not to overcook; the final vigorous boil will further soften the pork. Serve hot with steamed white rice.
Notes
If you can’t find galangal, omit it—the flavor will still be excellent. Adjust salt and sauces to taste; different brands vary in saltiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
Keywords: braised pork belly, sweet pork, hmong food