Braised pork belly is a comforting, deeply flavorful dish enjoyed in many Asian cultures. This version is inspired by Hmong sweet pork, also known as nqaj qaab zib. It is rich, savory, gently sweet, and full of aromatic flavor, with pork belly so tender it can be cut with a spoon.
A food of many names
In many Hmong households, this dish is known as sweet pork, or nqaj qaab zib. It is a familiar, beloved dish often served with steamed white rice, and it brings together the kind of slow-cooked comfort that makes a meal feel complete. While the Hmong version has its own style and seasoning, braised pork belly appears in many forms across Asia.
You may know similar dishes by other names, such as thit kho in Vietnamese cooking, hong shao rou in Chinese cuisine, or thom khem in Laotian cooking. Each version has its own regional ingredients and small differences in flavor, but the foundation is similar: pork belly is slowly braised in a savory-sweet sauce until the meat becomes tender, glossy, and full of flavor.
Although braised pork belly can look like a complicated dish, it is very approachable at home. The ingredient list is simple, and most of the cooking time is hands-off. Once the pork is browned and the braising liquid is added, the pot does most of the work. The result is a rich Hmong sweet pork recipe with soft, flavorful pork belly and eggs that soak up the sauce beautifully.
What does it taste like?
Braised pork belly has a bold balance of savory, sweet, and aromatic flavors. The pork belly becomes soft and rich as it simmers, while the sauce turns deeply seasoned from soy sauce, oyster sauce, fish sauce, dark soy sauce, caramelized sugar, and aromatics. The fat in the pork belly melts into the braising liquid, giving the dish a luxurious texture and a satisfying depth of flavor.
This Hmong sweet pork is especially delicious with plain steamed white rice because the rice balances the richness of the pork and absorbs the sauce. Each bite is tender, slightly sweet, salty, and fragrant. Garlic, lemongrass, ginger, and galangal give the dish a warm aroma without overpowering the pork. The hard-boiled eggs are also an important part of the dish because they absorb the braising liquid and become savory, rich, and flavorful.
Ingredients you’ll need
Aromatics:
- Minced garlic for a savory base.
- Lemongrass, with the tough outer layers removed and the stalk bruised to release its aroma.
- Ginger for warmth and fragrance.
- Galangal, if available. This root can be difficult to find, so it is fine to leave it out if needed.
Braising liquid:
- Sugar and water to create a caramel-like base.
- Low-sodium soy sauce for saltiness and depth.
- Oyster sauce for rich, savory flavor.
- Fish sauce for umami.
- Dark soy sauce for color and a deeper flavor.
The key to this braised pork belly recipe is patience. Caramelizing the sugar slowly helps build the sauce, while simmering the pork gently gives the meat time to become tender. The aromatics should be cooked just long enough to release their fragrance before the pork belly is added.
Storing leftovers and reheating
Braised pork belly stores and reheats very well, making it a great dish to prepare ahead. Keep leftovers in an airtight container in the refrigerator. You can also freeze portions to enjoy later. Because pork belly contains a good amount of fat, the fat may rise to the top and solidify once chilled. If you prefer, simply remove the solidified fat with a spoon before reheating.
To reheat, place the pork belly and sauce in a nonstick pan over low heat. Add a small splash of water, cover the pan, and warm until heated through. Stir gently so the pork stays intact. If serving with leftover rice, you can reheat the rice in a similar way with a small splash of water until it becomes soft and warm again.
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 1x
Description
This Hmong sweet pork recipe features pork belly braised with garlic, lemongrass, ginger, galangal, soy sauce, oyster sauce, fish sauce, dark soy sauce, and caramelized sugar. The pork becomes tender and rich, while the eggs absorb the savory-sweet braising liquid.
Ingredients
Scale
- 2 to 2.5 lbs pork belly, skin on and cut into bite-sized cubes
- 6 eggs, hard boiled and peeled
- 6 cloves garlic, roughly minced (26g)
- 1 lemongrass stalk, bruised, with tough outer layers removed (44g)
- Sliced ginger (20g)
- Sliced galangal (20g), optional if unavailable
- 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. Place the sugar in a nonstick pan over low heat. Watch it closely and stir more often as it begins to melt. Continue cooking until the sugar is fully melted and turns a dark amber color. Do not rush this step, as the sugar can burn quickly. Slowly add 1 cup of water and stir until the caramel dissolves into the liquid. Set aside.
- Heat the oil in a large pot over high heat. Add the garlic, lemongrass, ginger, and galangal. Stir for about 1 minute, just until the aromatics become fragrant.
- Add the pork belly to the pot and season with salt to taste. Stir-fry for 5 to 7 minutes, or until the meat begins to brown.
- Pour in the remaining 1 cup of water and the caramel mixture. Add the low-sodium soy sauce, oyster sauce, fish sauce, and dark soy sauce. Bring everything to a boil, then cover the pot and reduce the heat to a low simmer. Skim off any scum that rises to the surface.
- Stir the pork every 20 to 30 minutes and check the tenderness as it cooks. Braise for about 1 to 1.5 hours, depending on the size and thickness of the pork belly pieces.
- When the pork is tender to your liking, remove the lid and bring the liquid to a strong boil. Add the peeled hard-boiled eggs and continue cooking until the sauce thickens, about 20 to 30 minutes. Keep an eye on the pork during this step so it stays tender without becoming mushy.
- Serve the braised pork belly and eggs with steamed white rice. Spoon extra sauce over the rice and enjoy while warm.
Notes
Galangal adds a distinct aromatic flavor, but it can be difficult to find. If you cannot get it, you can still make the recipe without it. For the best texture, simmer the pork gently and avoid boiling it too aggressively during the braising stage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
Keywords: braised pork belly, Hmong sweet pork, nqaj qaab zib, sweet pork, Hmong food