Top 20 Delicious Pork Dishes

The ground pork, finely minced, absorbs the seasoning well, making the dish more flavorful. It's also a simple and quick meal, perfect for those with limited time. It's important to choose lean pork shoulder to prevent it from being too dry. When cooked correctly, the delicious aroma will fill the air.

Ingredients:

• 2 fresh ears of sweet corn
• 200g ground pork shoulder
• Spring onions, chili powder
• 1/2 tablespoon seasoning powder
• 1/3 tablespoon sugar
• A pinch of salt
• 1/2 onion, minced garlic

Instructions:

• Separate the corn kernels from the cob.
• Slice the spring onions into 1 cm pieces.
• Heat oil in a pan, sauté the onions, then add the ground pork and stir-fry until browned. Season with a little MSG for richness, then add the corn kernels. Stir until the corn becomes translucent and tender. Adjust the seasoning to taste and garnish with spring onions and chili powder.
• The result is sweet corn with savory ground pork, perfectly balanced in flavor.

Pork is rich in protein, and when paired with the nutrient-packed chayote, it's an excellent choice for a healthy meal. This dish is a perfect balance of flavors—sweet and savory—without being overwhelming. The pork should be lean, and chayote should be fresh and tender. This stir-fry is light yet satisfying, making it a great meal without the need for many side dishes.

Ingredients:

• 2 chayotes
• 4 cloves of garlic, minced
• A few slices of pork belly, thinly sliced
• Seasoning: fish sauce, salt, pepper, MSG
• Oil for frying

Instructions:

• Peel the chayote, remove the seeds, and slice it thinly.
• Heat oil in a pan, add the pork, and stir-fry until it turns golden. Then, add the minced garlic and sauté until fragrant. Add the chayote slices and stir-fry.
• Season with fish sauce, salt, pepper, and a bit of MSG, then add a splash of water to help cook the chayote until it's soft.
• Once the chayote is tender, the dish is ready to serve, full of balanced flavors.

Grilled pork is especially popular during the winter months, as the chilly weather creates the perfect setting for gathering around with friends, grilling skewers of meat, and drizzling them with spicy chili sauce. The tender, savory flavor of the pork combined with the hot spice makes this dish irresistible. It’s an ideal choice for camping trips or outdoor adventures, fostering a sense of camaraderie and making the experience even more enjoyable. The golden, sizzling pork skewers, paired with fresh herbs and wrapped in a warm baguette, make for a delightful meal on a cool evening.

Ingredients:

• 1 kg pork belly
• 3 stalks lemongrass (minced)
• 1 large clove garlic (minced)
• 2 shallots (minced)
• 2 tsp fish sauce
• 2 tsp soy sauce
• 2 tsp honey
• 4 tbsp cooking oil
• Assorted seasonings to taste

Instructions:

• Prepare the ingredients. Peel and crush 4 garlic cloves, then mince them.
• Marinate the pork with a mixture of soy sauce, sugar, minced garlic, and chopped lemongrass.
• Skewer the marinated meat and grill over medium heat.

Roasted pork is a beloved dish, especially because of its crispy, golden skin and tender, juicy meat that remains moist and flavorful. If you have a charcoal grill, you can stuff the pork with aromatic herbs like honeycomb leaves to enhance the aroma. This dish pairs wonderfully with steamed rice, baguette, or even wrapped with fresh herbs in rice paper, dipped in a tangy fish sauce. It’s a truly delicious treat.

Ingredients:

• 1 kg pork belly
• Minced shallots
• Minced garlic
• 1 stalk lemongrass
• Seasonings: salt, rice wine, sugar, vinegar, pepper, five-spice powder

Instructions:

• Rinse the pork thoroughly, rub it with salt, then rinse again with clean water.
• Prepare the marinade by mixing rice wine, sugar, five-spice powder, and ground pepper in a bowl.
• For crispy skin, make sure to dry both the meat and skin before marinating.
• Marinate the pork for 8 hours before roasting it in the oven or over charcoal for a perfectly crisp finish.

If you’re looking for a quick and delicious savory dish, stir-fried pork with crispy edges is a perfect choice. It’s an easy recipe that doesn’t take much time but results in a flavorful and satisfying meal. This dish is a popular choice for family dinners in Vietnam, loved for its balance of crispy and tender textures. The ingredients are simple and accessible.

Ingredients:

• 300g pork belly
• 1 shallot
• 3 stalks green onions
• Seasonings: seasoning powder, fish sauce, pepper, sugar

Instructions:

• Heat 1-2 tablespoons of cooking oil and sauté the pork until it turns golden and crispy on the edges. Add the seasonings and 1 tablespoon of sugar, stir well until the pork develops a nice brown color.
• Once the pork is done, add the green onions and stir-fry for another minute. This simple dish goes perfectly with hot rice and a bowl of sour vegetable soup, making it a favorite among husbands and even getting praise from mother-in-laws for its deliciousness and time-saving nature.

Don’t underestimate the simplicity of boiled pork; while it may sound easy to prepare, achieving the perfect taste is an art. The key is to choose fresh pork cuts like pork shoulder or pork belly for a clean and appealing dish. The meat should be tender, juicy, and perfectly cooked.

Ingredients:

• 500g - 800g of pork (choose cuts like pork belly, pork shoulder, or ham depending on the number of people)
• 1 onion
• 5 - 7 stalks of green onions
• 1 garlic clove
• 2g pepper
• 1 chili
• Fresh herbs: lettuce, perilla, cilantro, basil, or Vietnamese balm

Instructions:

• First, briefly boil the pork with 1 tablespoon of rice vinegar and a pinch of salt. This step helps to clean the meat and make it whiter.
• Next, cook the pork with crushed onion, a pinch of seasoning, and only add the pork to the boiling water when it’s fully hot. After 10 minutes, check the pork’s tenderness using chopsticks.
• If the pork no longer has any pink color, it’s done. Remove it from the pot and place it into cold water to cool down. This keeps the pork from drying out and changing color.
• Finally, use a sharp knife to slice the pork thinly along the grain. The pork will be tender and not tough. This simple dish is best enjoyed with pure fish sauce, which complements the tender, savory pork and its umami flavor, making it a delightful meal with hot rice. It's so delicious, you’ll want to keep eating!

This southern delicacy is loved not only by locals but also by everyone who gets to taste it. The unique feature of this dish is the use of coconut milk to braise the pork, giving the meat a naturally sweet and fragrant flavor. Pork with eggs is one of the most popular and delicious Vietnamese dishes.

Ingredients:

• 400g pork (you can use pork belly, pork butt, or ham)
• 4 eggs (adjust based on the number of servings, or use quail or duck eggs as substitutes)
• 1 liter of fresh coconut water
• 3 teaspoons of sugar
• 1 teaspoon of pepper
• 3 teaspoons of fish sauce
• 1 teaspoon of seasoning powder
• 1 onion

Instructions:

• Clean the pork and cut it into large bite-sized cubes.
• Marinate the pork with fish sauce, seasoning powder, minced onion, and pepper. (For a sweeter taste, add a bit of sugar to the pork.)
• Wash the eggs and boil them for about 5 minutes, then let them cool and peel off the shells.
• Fry some garlic until fragrant, then add the marinated pork. Stir-fry for about 3-4 minutes before adding coconut water, enough to cover the meat. Bring to a boil, then reduce the heat and simmer until the pork is tender.
• When the pork is tender, add the boiled eggs and cook for another 15 minutes to allow the eggs to absorb the flavors. Then, turn off the heat.

Round-shaped dishes often symbolize good luck, as the circle represents completeness, unity, and reunion. With a crispy golden exterior and a flavorful, tender minced pork filling surrounding a delicious egg, this dish is a perfect side dish for the whole family.

Ingredients:

• Ground pork (a mix of lean and fatty pork), spring onions, ginger, chicken eggs, cornstarch, and other seasonings

Instructions:

• Wash the eggs, then boil them until they are hard, remove and let cool.
• Slice the ginger and spring onions, place them in separate bowls with a little water, and let them soak for 30 minutes to extract the ginger and onion juice.
• In a large bowl, mix the ground pork with the ginger and onion water, adding small amounts of the liquid to ensure the pork absorbs the flavors evenly.
• Crack an egg into the pork mixture, then add 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, a little chicken essence, 1 teaspoon of salt, some pepper, and a bit of oil. Stir well until the mixture becomes sticky. Shape the mixture into large meatballs, with each one encasing a boiled egg. Lightly dust the surface of the meatballs with cornstarch.
• Heat oil in a pan to 50-60% heat, then carefully place the meatballs in to fry. Once the meatballs are slightly golden, remove them from the pan. Place the fried meatballs in a pot, adding the right amount of water.
• Add the sliced ginger and spring onions, season with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and a little rock sugar.
• Simmer on low heat for about 40 minutes, then add some cornstarch mixed with water to thicken the sauce. Lightly blanch some green vegetables for decoration to make the dish even more appealing.

Pork knuckle is a highly nutritious dish with many different ways to prepare it. With just one pot, you can achieve a perfectly golden, crispy skin with tender, flavorful meat inside. Try making crispy salted pork knuckle and watch your family fall in love with the delicious aroma and juicy meat.

Ingredients:

• 1 pork knuckle (1.2-1.5kg), cleaned with salt and vinegar to remove any odor, then thoroughly dried
• 1 tablespoon garlic powder + 1 tablespoon ginger powder + 1 tablespoon salt, mixed well and rubbed evenly over the knuckle, then let it marinate for 30 minutes.

Instructions:

• Steam the knuckle for 1 hour until cooked through, then let it cool. Use a skewer to prick the skin evenly. Pat the knuckle dry with paper towels (you can refrigerate it for 2-3 hours for better results).
• Mix 1 tablespoon vinegar + 1 teaspoon salt + 1 teaspoon baking powder, then rub the mixture over the skin. Let it dry and repeat the process for a second coating.
• If the knuckle releases moisture, blot it dry with paper towels (this step is crucial to avoid oil splattering when frying).
• Once the skin is dry and taut, heat a lot of oil in a pot. Fry the knuckle over medium heat until the skin puffs up and turns golden brown and crispy.
• Remove the knuckle and let it cool before cutting it into bite-sized pieces. This method ensures the skin stays crispy for a long time without becoming tough or chewy.
• For the dipping sauce: mix 2 tablespoons of fish sauce + 1 tablespoon sugar + 1 tablespoon chili sauce + a pinch of MSG (optional) + sliced shallots + chopped green onions + 1 teaspoon chili powder + 5 thin slices of kumquat. Adjust the seasoning to taste.

This dish is quick and easy to prepare with simple ingredients. Steamed eggplants stuffed with minced pork and topped with fragrant shallot oil offer a beautiful presentation. The tender eggplant absorbs the savory pork flavor and the rich, aromatic shallot oil, making it a perfect pairing with hot rice.

Ingredients:

• Round eggplants, minced pork, fish sauce, MSG, green onions. Cut the stems off the eggplants, slice them in half lengthwise, and soak them in salted water to reduce bitterness.
• For the pork marinade: 2 teaspoons of fish sauce, 1 teaspoon of MSG, and finely chopped green onions.

Instructions:

• Mix the minced pork and marinade ingredients thoroughly and let it sit for 5 minutes.
• Make vertical cuts along the eggplant halves to create pockets, being careful not to cut all the way through.
• Stuff the eggplant halves with the marinated pork mixture.
• Arrange the stuffed eggplants in a steamer basket.
• Once the water starts boiling, reduce the heat and steam for another 5 minutes.
• The eggplants are ready when they turn a pale purple color.

This dish is simple enough for even beginners to prepare. Rolled eggs with minced meat are a delicious and comforting meal that’s perfect for family dinners. The rich, savory flavor of the eggs combined with juicy minced pork and crispy mushrooms will make your daily meals much more exciting!

Ingredients:

• 100 grams minced pork
• 4 eggs
• 10 grams coriander
• 1 stalk of green onion
• 5 dried shiitake mushrooms
• 2 shallots
• 1 teaspoon seasoning powder
• 1 teaspoon fish sauce

Instructions:

• In a bowl, mix the minced pork and 3 beaten eggs. Add 3 teaspoons of fish sauce and 1 teaspoon of seasoning powder.
• Whisk everything together until the pork and eggs are evenly coated with the seasoning.
• Heat oil (or lard) in a pan, then pour in the egg mixture.
• Cook over low heat, and when the bottom is golden, use chopsticks and a flat spatula to gently roll the eggs from left to right.
• Continue to roll the eggs tightly, flipping both sides until the eggs turn a rich golden color.
• Transfer to a plate and cut into bite-sized pieces.

On rainy days, I love preparing garlic-sautéed ribs for the family during dinner. The aroma of garlic blends beautifully with the sweet and savory flavor of the ribs, making the rice disappear in no time. The garlic-coated ribs are so fragrant and irresistible that no one can resist them.

Ingredients:

• Ribs are the essential ingredient for this dish.
• Ginger, garlic, and onion juice is made by blending 2 onions, 2 slices of ginger, 2 garlic cloves, and 50g of water. Blend until smooth and strain the juice.

Instructions:

• Wash the ribs and cut into bite-sized pieces. Pat them dry with paper towels, then season with salt and ginger-garlic-onion juice. Let it marinate for 15 minutes.
• Heat oil in a pan, sauté minced garlic until fragrant. Remove the garlic and let it cool, keeping the garlic oil in the pan.
• Add the marinated ribs into the hot garlic oil and fry at around 160°C. Fry slowly over medium heat for 5 minutes, then remove the ribs.
• Fry the remaining ribs.
• Then, return the ribs to the pan for a second fry. Increase the heat to about 180°C and fry for 3-4 minutes before removing.
• In a separate pan, heat some garlic oil and add the fried ribs and garlic. Season with a pinch of salt and chili powder. Stir-fry or toss everything together until the garlic is evenly coated on the ribs.
• Sprinkle chopped green onions and turn off the heat.

Spring rolls are a favorite dish for many families, with their crispy outer layer and soft, sweet pork filling inside. If you add a bit of dill, you’ll have a whole new delicious version of the spring roll. Pork sausage, also known as cha lua, is a familiar and easy-to-eat dish in Vietnam. If you prefer not to buy it from a store, you can easily make this steamed version at home with a simple method.

Ingredients:

• 1 kg pork shoulder
• 300g pork fat (preferably neck fat or as preferred)
• 1 tablespoon seasoning powder
• 4 tablespoons fish sauce

Instructions:

• Place the minced pork in a bowl and add finely chopped green onions and ginger.
• Add five-spice powder, mix well, and marinate for a while. Then, add chopped dill, soy sauce, salt, sesame oil, and seasoning powder. Mix everything together.
• Crack an egg into a bowl, beat it, then place a piece of spring roll wrapper on the chopping board. Add the pork mixture and roll it up tightly.
• Brush egg wash along the edges of the wrapper to seal it securely.
• Heat oil in a pan, then fry the spring rolls over medium heat until they are golden and crispy.
• Place the spring rolls on a paper towel to drain excess oil, then serve.

Spare rib noodles are the best because ribs are easy to eat and packed with nutrients. Moreover, the broth made from spare ribs is both sweet and savory, and the tender pieces of rib meat add even more flavor. With just 3 familiar ingredients, you can create a delicious bowl of spare rib noodles for a satisfying dinner.

Ingredients:

• 500g pork spare ribs
• 300g mung bean noodles
• 1 napa cabbage
• 1 shallot
• A handful of green onions and cilantro
• Seasonings: Cooking oil, salt, pepper, seasoning powder, fish sauce

Instructions:

• Clean the ribs and cut them into bite-sized pieces. Wash and slice the napa cabbage into thin strips.
• Bring a pot of water to a boil, add the ribs to blanch, then rinse them clean.
• Heat a little oil in a pan, sauté ginger and shallots until fragrant, then add the ribs and stir-fry until they turn golden.
• Add enough water to cover the ribs, then add soy sauce, oyster sauce, and salt to taste.
• Cover and bring to a boil, then lower the heat and simmer for about 20 minutes.
• Add the napa cabbage and cook until the cabbage is tender. Add the noodles and cook for another 10 minutes before turning off the heat.

Transform a classic boiled pork dish into something deliciously unexpected with this sweet and sour pork recipe. If you're tired of the same old braised, stir-fried, or boiled pork dishes, give this fresh twist a try! The tender, sweet pork paired with tangy seasonings and crispy cucumber makes for a delightful meal that everyone will love.

Ingredients:

• 300g pork belly
• 4 stalks of green onions (white part only)
• 2 fresh chili peppers
• 1 lemon
• 50g basil leaves
• 1 piece of ginger
• Common seasonings (salt, pepper, etc.)

Instructions:

• Clean the pork and place it in a pot of water, adding ginger and wine to boil until cooked.
• Once the pork is cooked, slice it into bite-sized pieces.
• Wash and slice the cucumber, then crush it lightly and mix with a pinch of salt.
• Soak the wood ear mushrooms, wash them, then boil and cut them into small pieces.
• Mix soy sauce, sesame oil, chili oil, vinegar, and sugar in a bowl to create the sauce.
• In a large bowl, combine the sliced pork, cucumber, mushrooms, chopped cilantro, chili, and minced garlic.
• Finally, pour the mixed sauce over the ingredients and toss everything together. Sprinkle toasted sesame seeds on top and serve.

This steamed pork with taro dish may seem simple with its ingredients, but the preparation and presentation come together to create a visually stunning dish. Additionally, if you're looking to shed some pounds, a plate of steamed pork with taro makes for an effective weight-loss dinner. The tender, fragrant pork absorbs a perfect balance of salty and sweet flavors, making it an irresistible sight even before you take a bite.

Ingredients:

• 300g pork belly
• 250g taro
• 15ml soy sauce, 10ml sesame oil
• 2 star anise, green onions, ginger

Instructions:

• Peel the taro, wash it, and slice it thinly. Peel and finely chop the carrot.
• In a bowl, combine minced pork, finely chopped carrot, green onions, a little oil, and soy sauce. Mix well.
• Transfer the mixture into a deep plate, creating a small hollow in the center, and arrange the taro slices around the edges.
• Crack an egg yolk into the center.
• Place the plate of pork into a steamer and steam for about 20 minutes, until cooked. Once done, drizzle with soy sauce or your favorite seasoning sauce and serve.

This coconut braised pig's ears dish, although a bit time-consuming to prepare (but not complicated), is incredibly delicious and perfect for family gatherings. It's a favorite among many, both adults and children. The pig's ears are crunchy and flavorful, absorbing the savory and sweet braising sauce. It's a fantastic dish to enjoy with either rice or bread!

Ingredients:

• 1 pig's ear
• 1 pig's snout
• 200g pig's skin
• Garlic, fish sauce, salt, oyster sauce, coconut water

Instructions:

• Clean the pig's ear by scraping and rinsing it with a little salt, then rinse with cold water and drain.
• Blanch the pig's ear in boiling water with a pinch of salt and a few slices of ginger for 5 minutes, then rinse again.
• Cut the pig's ear into bite-sized pieces to help it absorb the flavors quickly and reduce braising time.
• Marinate the pig's ear with minced garlic, chopped chili, ½ teaspoon five-spice powder, ½ teaspoon MSG, 2 tablespoons soy sauce, and ½ teaspoon sugar for 15 minutes.
• Heat 1 tablespoon of oil in a pan, add the pig's ear, stir-fry until aromatic, then add the marinade and coconut water.
• Reduce heat, cover, and braise until the sauce thickens.
• Finally, add 1 tablespoon of chili sauce for color and gloss, taste and adjust seasoning, then remove from heat and sprinkle with ground pepper.

Instead of using expensive frog meat, which is now harder to find and often lacks flavor, we use pork to create a delicious and affordable dish. Pork belly or shoulder meat is perfect for this recipe—lean yet tender with just the right amount of fat for a balanced texture and sweet taste. The pork is cut into bite-sized pieces, stir-fried to seal in the flavor, then simmered with bananas and beans until the liquid reduces and the bananas become soft and thick. Add perilla leaves at the end to complete the dish. The flavors are reminiscent of the countryside, and it tastes just as good as frog meat. The pork remains tender and juicy, soaking up the rich flavors of the bananas and beans, making this a deliciously satisfying meal with rice.

Ingredients:

• 300g pork belly
• 50g perilla leaves
• 50g wild betel leaves
• 2 green bananas (unripe)
• 2 stalks of green onions
• 1 sliced shallot, sugar, cooking oil
• Galangal extract, lime juice
• Fresh turmeric extract, shrimp paste, fermented rice

Instructions:

• Sauté the shallots until fragrant, then add 2 tablespoons of shrimp paste. Add the pork and stir-fry until it browns, then add the bananas and stir to combine.
• Pour in enough water to cover the meat, simmer until the pork is tender, and the liquid thickens. Taste and adjust seasoning, then lower the heat.
• Add ½ teaspoon of sugar, 1 tablespoon of galangal extract, then stir in the perilla leaves, wild betel leaves, and green onions before turning off the heat.

Pork floss, a familiar dish for many, is also considered a "specialty" among students. Whenever returning home, students often bring back items like sesame, village vegetables, and of course, pork floss, lovingly prepared by mothers or grandmothers for us to take. It's a cheap and practical option, especially when money runs low towards the end of the month. Just a steaming bowl of rice paired with fluffy pork floss makes for a warm, satisfying, and nutritious meal. To make it, simply dry-fry the pork until it’s crispy, shred it into small pieces, and then grind it finely, either by hand or using a food processor to achieve the desired fluffy texture. This dish keeps well and goes great with bread, hot rice, or sticky rice.

Ingredients:

• 1 kg pork tenderloin
• 3 tbsp fish sauce
• Common seasonings

Instructions:

• Cut the pork into 2 cm thick slices, marinate with salt, fish sauce, pepper, seasoning powder, sugar, and chopped roasted onion.
• Sun-dry the pork for about 1 hour until it becomes firm and the meat darkens. This will give the meat a light brown color when cooked without the need for food coloring.
• In the steaming water, add 1 tsp of salt, fish sauce, and vinegar. The salt and fish sauce will enhance the flavor, while the vinegar tenderizes the pork.
• After steaming the pork, shred it into small pieces and pound it with a pestle. The finer the shredding, the faster the floss will become fluffy.
• Heat a pan on high, adding 2 tsp of oil for every kg of pork. Once hot, add the pork and stir well.
• Once the pork becomes slightly dry and crispy, turn off the heat and scrape any caramelized bits off the pan while stirring the pork.
• Let the pan cool, then repeat the process of heating, stirring, and scraping 2-3 times to ensure the pork becomes tender and evenly coated with seasoning.
• Once cooled, pound the pork again to fluff it up further.
• Finally, return the pork to the pan and stir-fry on high heat one last time until completely dry and crispy.

Pork in tomato sauce with tofu is a well-loved dish in many households. It’s best to use pork belly to prevent it from becoming too greasy, making the dish lighter and more enjoyable. Ripe tomatoes should be used to create a vibrant, flavorful sauce.

Ingredients:

• 200g pork belly
• 2 pieces of tofu
• 2 ripe tomatoes
• Spring onions, shallots, cilantro
• Seasonings: Salt, pepper, fish sauce, sugar

Instructions:

• After stir-frying the pork until it's lightly browned, add the tomatoes and cook them down with the seasonings. Add a bit of water to cover the pork and let it simmer. Once it reduces slightly, add the fried tofu and continue simmering until the sauce thickens. Finally, add cilantro and pepper for extra flavor.
• Note: Once the tofu is added, avoid stirring too much to prevent it from breaking. This dish is a convenient and flavorful one-pot meal that combines the richness of pork with the soft texture of tofu.