Vietnamese Caramelized Pork Belly Pasta
A super comforting bowl of deliciousness
Servings: 4
Calories: 765kcal
Ingredients
- 1/4 cup sugar
- 1 lb pork belly cubed
- 2 tbsp fish sauce
- 1 cup water
- 1 shallot sliced
- 1/2 onion sliced
- freshly ground black pepper
- 8-12 oz spaghetti bronze extruded preferred
Instructions
- In a cast iron skillet or heavy bottomed pan, add the sugar and melt over medium to medium high heat. Don’t stir, just let the sugar melt and turn a deep caramel brown color, 3-5 minutes.
- Add the pork belly, stir and cook until lightly golden brown, about 5 minutes.
- Stir in the the water, fish sauce, onions and shallots. Bring to a boil and then reduce the heat until the liquid is at a simmer.
- Simmer, stirring occasionally, until tender and the sauce reduces greatly, about 20-30 minutes.
- Meanwhile, bring a large pot of salted water up to a boil and cook the spaghetti according to the package time. When done, drain and do not rinse. Add the pasta directly into the pan and toss to coat.
- Taste and season with plenty of black pepper. Enjoy immediately!
Notes
Different fish sauces have different saltiness levels. If you’re not familiar with your bottle, start with 1-2 tablespoons of fish sauce and season to taste.
Nutrition
Calories: 765kcal | Carbohydrates: 93.4g | Protein: 50.4g | Fat: 19.5g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 782mg | Potassium: 849mg | Fiber: 3.8g | Sugar: 10g