Top 16 Most Delicious Braised Pork Dishes and Simple Homemade Recipes

• 200 grams of roasted pork
• 100 grams of pickled mustard greens
• 1/2 cup of coconut water
• 2 - 3 garlic cloves, minced
• 1 teaspoon of sugar
• 1 teaspoon of seasoning powder
• Fish sauce, cooking oil

• Step 1: Slice the pork into rectangular pieces and marinate with a bit of fish sauce, sugar, and seasoning powder for about 15 - 20 minutes.
• Step 2: Wash the pickled mustard greens thoroughly to reduce acidity, mince and stir-fry with minced garlic in cooking oil.
• Step 3: Add the marinated pork to the pan, cook over low heat, then pour coconut water and add pickled mustard greens. Braise until the flavors, pork, and greens are well absorbed, then turn off the heat.

• 500 grams of pork
• Purple onions, minced garlic
• Chopped green onions
• Pepper, fish sauce, salt, sugar

• Step 1: Rinse the pork with warm water and a little salt, then cut it into bite-sized pieces. Marinate with pepper, fish sauce, garlic, and purple onions for about 25 - 30 minutes.
• Step 2: Sauté minced garlic in cooking oil, then add the marinated pork and 1 cup of water. Simmer over low heat.
• Step 3: When the water boils, add pepper and sugar. Simmer for about 7 minutes, then add green onions and stir once before turning off the heat.

• 500 grams of pork belly
• 4 lemongrass stalks, finely chopped
• 1 small bulb of garlic, finely minced
• 5 teaspoons of shrimp paste
• 3 teaspoons of sugar
• A pinch of chili powder

• Step 1: Mix shrimp paste, sugar, and chili powder together.
• Step 2: Clean and cut the pork into pieces, then pan-fry for about 5 - 7 minutes until the fat is released. Add lemongrass and garlic, stir for another 5 minutes until lemongrass is golden.
• Step 3: Pour the shrimp paste mixture over the meat and simmer for about 10 minutes over low heat until the mixture thickens. Then, turn off the heat.

• 500 grams young ribs
• Finely chopped garlic and shallots
• Half a pineapple, thinly sliced
• Fish sauce, salt, 1 tablespoon brown sugar

• Step 1: Rinse the ribs with warm water and a pinch of salt, then marinate with garlic, shallots, and salt for about 25 - 30 minutes.
• Step 2: Sauté garlic and shallots until fragrant, then add the ribs and stir-fry until browned.
• Step 3: Add 1 tablespoon of brown sugar, stir for 2 - 3 minutes, then pour filtered water until it covers the ribs.
• Step 4: Simmer until the original water level reduces to 1/3, then add 5 teaspoons of fish sauce and 6 teaspoons of sugar.
• Step 5: Continue simmering until almost dry, then turn off the heat, sprinkle pepper and chopped spring onions on top, and it's ready to serve.

• 450 grams bamboo shoots
• 300 grams pork belly
• Finely chopped garlic, lemongrass
• Salt, fish sauce, seasoning powder, chili sauce, pepper

• Step 1: Rinse the pork, cut into bite-sized pieces, then marinate with fish sauce, salt, seasoning powder, garlic, lemongrass, chili sauce for about 7 - 10 minutes.
• Step 2: Sauté garlic until fragrant, then add the marinated pork and stir-fry until firm. Pour a little water and continue cooking for about 10 minutes.
• Step 3: Add bamboo shoots, simmer until the mixture blends, the pot becomes dry, and the meat is tender. Then turn off the heat.
• Step 4: Sprinkle pepper on top, and it's ready to serve.

• 4 medium-sized purple eggplants
• 200 grams minced pork
• Finely chopped purple onion
• Soy sauce, sugar, seasoning powder, pepper, cooking oil

• Step 1: Wash the purple eggplants, cut into slices about 0.8 - 1 cm thick, then soak in diluted saltwater for about 15 minutes and remove.
• Step 2: Marinate the minced pork with pepper, chopped purple onion, and seasoning powder for about 15 minutes.
• Step 3: Sauté garlic until fragrant, then add the eggplant slices and stir-fry until cooked.
• Step 4: Sauté the chopped purple onion until fragrant, then add the marinated minced pork and stir-fry until cooked. Pour the eggplant slices into the mixture, stir well, and simmer over low heat.
• Step 5: Simmer for another 10 minutes after seasoning, then turn off the heat.

• 300 grams pork belly
• 2 white radishes, peeled and cut into chunks
• Fish sauce, sugar, salt, seasoning powder, broth

• Step 1: Wash the pork belly and cut it into chunks like regular braised pork.
• Step 2: Sauté garlic until golden, then add the pork belly and stir-fry until browned. Add sugar, fish sauce, salt, and seasoning powder, then stir well.
• Step 3: When the pork is almost cooked, add the white radish and stir for 2 minutes. Then add the broth and simmer until everything is tender.
• Step 4: Add chili and pepper to finish.

• 200 grams pickled mustard greens
• 300 grams pork belly
• 3 tablespoons shrimp paste
• 1 teaspoon salt
• 2 teaspoons fish sauce
• 1 teaspoon sugar
• 6 teaspoons cooking oil
• A little pepper
• 3-4 cloves of garlic, minced
• 2-3 sliced chilies

• Step 1: Wash the pork, cut it into bite-sized pieces, and marinate with salt, pepper, and sugar for about 15 minutes.
• Step 2: Wash the pickled mustard greens thoroughly to reduce sourness.
• Step 3: Sauté minced garlic in cooking oil, then add the pork and stir-fry until it's cooked and slightly browned, around 7-10 minutes.
• Step 4: Add shrimp paste, pickled mustard greens, and chili, then simmer until everything is well-cooked.

• 150 grams fresh bamboo shoots, thinly sliced
• 200 grams pork belly, thinly sliced
• Seasonings: Onion, garlic, finely chopped chili, sugar, chili, food coloring.

• Step 1: Parboil the bamboo shoots, then rinse several times to reduce sourness and drain.
• Step 2: Pan-fry the pork until the edges are charred, then add a little water and the seasonings to braise.
• Step 3: Braise for about 5 minutes, then add the bamboo shoots, stir well, and simmer for another 15 minutes until the liquid evaporates. Then, turn off the heat.

Not only delicious and easy to eat, the way to make pork braised with eggs is extremely simple, doesn't take too much time, and is very suitable for busy housewives.

Ingredients:

• 500g pork belly
• 5 duck eggs (can be replaced with quail eggs, chicken eggs, etc. depending on quantity and preference)
  
• 3 teaspoons sugar
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon fish sauce
• 2 dried onions
• 2 spicy peppers (depending on taste)

Instructions:

• Step 1: Prepare the ingredients: Wash the pork belly, cut it into square pieces about 5cm. Wash the dried onions, finely chop the chili.
• Step 2: Boil the pork in a pot, add 1 teaspoon of salt, wait until the water boils for about 1 minute, then turn off the heat, take the meat out and wash it. Boil the duck eggs until cooked, soak them in cold water to make it easier to peel. Then, use a knife to cut a few lines along the duck egg for the spices to penetrate, making it more flavorful. Next, turn on the heat to low, add 2 teaspoons of sugar to the pot, spread the sugar evenly over the pot surface for better caramelization of the meat. When the sugar dissolves, use chopsticks to stir until it turns to a dark amber color, then add a small bowl of hot water, turn off the heat to have colored water used to marinate the meat.
• Step 3: Then put it on the stove, wait until it boils, add hot water horizontally to the meat surface, turn the heat to low for about 30 minutes, at this time you can add duck eggs and chili, season to taste.

A quite simple and familiar dish. However, not everyone knows how to cook this dish in the best way; with each different preparation, it will bring different flavors. Let's refer to the best way to cook it.
Ingredients:

• 500 grams of pork belly
• 5 green bananas, peeled, cut into rounds, and soaked in water
• Perilla leaves, sliced spring onions.
• Spices: 1 tablespoon shrimp paste, 1/2 tablespoon broth, 1/2 tablespoon tamarind juice, pepper, 1 tablespoon sugar, 1/2 teaspoon turmeric, cooking oil, seasoning.

• Step 1: Wash the pork, cut it into long, thick slices for a bite, then marinate with turmeric, tamarind juice, broth, shrimp paste, sugar, pepper, cooking oil.
• Step 2: Boil water with tamarind, then add bananas and boil. When it's almost cooked, take it out.
• Step 3: Sauté the spring onions until fragrant, then add 1 tablespoon of shrimp paste and pour the meat in, stir evenly. Then add bananas, a little cooking water, and simmer for about 30 - 40 minutes, then turn off the heat.

We often prepare regular braised pork to eat with family, but why not make that dish more special by adding a bit of coconut. Ensure that coconut braised pork will bring a unique flavor that everyone loves.

Ingredients:

• 400g pork belly or leg meat
• 200g coconut flesh
• 100ml coconut water
• 2 dried shallots, peeled and finely chopped
• Sliced spring onions
• Seasonings: Seasoning powder, oyster sauce, dark soy sauce

Instructions:

• Step 1: Wash the pork belly, cut it into pieces about 2cm thick. Then marinate with dried shallots, fish sauce, pepper, oyster sauce, dark soy sauce for about 20 minutes.
• Step 2: Peel the outer skin of the coconut flesh and cut it into pieces 5cm long, 0.5cm thick.
• Step 3: After marinating the meat, put it in a pan and stir evenly until the meat is firmer. Then add the coconut flesh to cook together. Pour in more water to cover the surface of the meat and add a little seasoning to make the braised pork look better. Simmer until boiling, then reduce the heat and simmer gently. Simmer until the water thickens, the meat and coconut are tender. Adjust the seasoning to taste, sprinkle with sliced spring onions, and then turn off the heat.

The best time to enjoy Tofu-Skin Braised Pork is probably in the cold season. The simple cooking method blends the rich and tender taste of pork belly with the delightful aroma of coconut, creating a dish that pairs perfectly with rice.

Ingredients:

• 500g pork belly
• 10 quail eggs, 3 chicken eggs
• High-quality fish sauce
• Fresh coconut water (1 coconut)
• Garlic, chili, scallions, sugar
• Braising seasonings: Salt, seasoning powder, pepper, cooking oil

Instructions:

• Step 1: Slice the pork belly into a bowl, then marinate with 2 tablespoons of fish sauce, 1 tablespoon of sugar, ½ tablespoon of salt, seasoning powder, chopped garlic, pepper, and 1 tablespoon of cooking oil. Mix well and let it marinate for 30 minutes.
• Step 2: While waiting for the meat to marinate, boil the quail eggs and chicken eggs. Peel the shells and set aside. For the Northern-style Tofu-Skin Braised Pork, you can fry the eggs until slightly golden for a chewy texture. Boil sugar until it turns dark brown, stir evenly until the sugar turns dark, then slowly pour about 1 bowl of water into the pot to braise the pork. You can add a little cooking oil while boiling the sugar to avoid burning.
• Step 3: Place the pot on the stove, add a little cooking oil, heat it up, then add the marinated pork and stir until it firms up. Add a bit of fish sauce for a rich flavor. Then add the coloring and coconut water, bring to a boil, then simmer over low heat for about 1.5 hours. Use a spoon to skim off the foam to make the dish look more appealing. If there is no coconut water, add more coloring to make the pork sweeter; the dish will still taste delicious. Before turning off the heat, add the quail eggs and chicken eggs, simmer on low heat for 15 minutes until the eggs and meat are evenly infused.

Seasoned Grilled Pork is a dish with the distinctive features of the people in the Western river region of Vietnam. Due to its special deliciousness, it has become a popular dish throughout the country, whether it's a simple family meal or at a fancy restaurant. The tender and fragrant meat blends perfectly with the sweet and sour sauce, creating a stimulating flavor that guarantees everyone will love.

Ingredients:

• 250g pork belly, choose a piece that is not too fat or too lean
• 50g dried shrimp
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• Seasonings: Shallots, dried garlic, chili, pepper, etc.

Instructions:

• Step 1: Clean the pork belly, cut into small pieces about 1cm or dice. Soak the dried shrimp in warm water for about 20 minutes until soft, then drain. Peel and finely chop shallots and dried garlic. Chop the chili finely or leave it whole depending on your preference. Crush the pepper.
• Step 2: Put the pork belly into a pan with a little cooking oil, stir over low heat until the meat is cooked and golden. Scoop the meat out into a bowl and set aside. Remove excess oil from the pan, leaving about 3-4 tablespoons, then add the chopped shallots and garlic to stir-fry until golden. Add the dried shrimp and stir until well combined. Adjust the fish sauce and seasonings to taste. Turn off the heat, sprinkle some finely chopped scallions on top.
• Step 3: Prepare another clay pot, add all the shrimp and pork into it. Then, mix fish sauce with sugar (dissolve sugar in water before adding to fish sauce to avoid difficulty in dissolving) and pour it into the pot. Finally, add pepper, finely chopped chili, simmer over low heat until the mixture thickens, then turn off the heat.

Tender pieces of meat that melt in your mouth, infused with the rich aroma of various spices. This dish can be enjoyed with rice or sticky rice and is incredibly enticing to diners.

Ingredients:

• 800g pork belly
• 2 tablespoons sugar
• 3 tablespoons cooking oil
• 1 tablespoon rice wine
• 800ml water
• 2 star anise
• 2 dried chili peppers
• 3 slices of ginger
• 1 small piece of red fermented shrimp paste
• 1 teaspoon sesame oil
• 2 tablespoons black bean sauce

Instructions:

• Step 1: Clean the pork belly, blanch in boiling water for about 1 minute, then rinse and pat dry. Cut the meat into 3cm square pieces. In a pan, add sugar and cooking oil, heat until the sugar dissolves and turns brown, then turn off the heat and add rice wine, stir well.
• Step 2: Place the pork in a bowl, add the prepared colored water, star anise, chili, ginger, crushed fermented shrimp paste, and sesame oil. Mix well. Add black bean sauce and use your hands to evenly coat the meat. Transfer the meat to a pan, turn on the heat and stir to marinate the meat. Pour water into the pan, bring to a boil, reduce heat, and simmer for about 40 minutes or until the meat is tender.
• Step 3: Use a slotted spoon to remove the meat and set aside. Continue simmering the remaining meat sauce until it reduces to half. Return the meat to the sauce, stir well, then transfer to a plate. Serve hot with steamed white rice.

Perhaps you've heard of the name Dong Pha Style Braised Pork. This is the name of a famous Chinese dish made from pork but often referred to by Vietnamese as 'Braised Pork Chinese Style.' The original name might make this dish sound exotic, but in reality, it's very familiar to many homemakers.

Ingredients:

• 2kg high-quality pork belly
• 200ml dark soy sauce; 100ml soy sauce
• 1 small cup of Thieu Hung rice wine. If unavailable, you can replace it with white vodka or rice wine.
• 80g rock sugar or granulated sugar
• Vinegar, salt
• 2 dry shallots, peeled and finely chopped (1 chopped, 1 smashed)
• 100g sliced ginger
• Several star anise, 2-3 cinnamon sticks
• 2 dried chili peppers
• Green onions

Instructions:

• Step 1: Clean the pork belly, remove pig hair meticulously, then place the meat in cold water with a bit of salt and vinegar. Boil for about 5 minutes, then remove the meat, cool in cold water, and rinse thoroughly. Cut the meat into square pieces about 5cm*5cm*5cm. Use a flat thread to tie each piece of meat to prevent it from separating and to enhance flavor.
• Step 2: Fry the meat in hot oil until the outer layer turns golden brown and the skin becomes crispy, then remove from the pan.
• Step 3: Sauté half of the chopped shallots until fragrant. Add the meat, soy sauce, dark soy sauce, and Thieu Hung rice wine. Mix well and marinate for about 30 minutes. Then, simmer over low heat to let the meat absorb the flavors without drying out.
• Step 4: When the meat has absorbed the flavors and gained a beautiful color, add the remaining shallots, sliced ginger, star anise, cinnamon, sugar, dried chili, and 2 cups of cold water. Bring to a boil for about 20 minutes, then flip the meat to have the skin facing upward, skim off the fat. Adjust the seasoning to your taste by adding more dark soy sauce or rock sugar if needed. Reduce to low heat and simmer for about 2 - 3 hours until the meat is tender. Add water if necessary, ensuring that there is always enough liquid to cover the meat.