Vietnamese
Thit Rang Chay Canh (Caramelised Pork Belly)
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Thit Rang Chay Canh (Caramelised Pork Belly) is Vietnamese home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Cut the pork belly into small, thin pieces.
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Heat a dry skillet over medium heat and add the pork, rendering its own fat and browning at the edges, about 8 minutes.
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Add the shallots and sugar and cook, stirring, until the sugar caramelizes lightly around the pork, about 3 minutes.
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Pour in the fish sauce and 2 tbsp water and cook, tossing, until the liquid reduces to a sticky coating and the pork is deeply browned, about 10 minutes.
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Season with the black pepper.
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Serve hot, with rice served alongside.
Watch how to cook Thit Rang Chay Canh (Caramelised Pork Belly)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Vietnamese dinner is a plate rather than a single dish. These are the courses that normally sit beside Thit Rang Chay Canh (Caramelised Pork Belly), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Thit Rang Chay Canh (Caramelised Pork Belly) carries fish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 640 kcal
- Protein
- 13 g
- Carbs
- 4 g
- Fat
- 64 g
- Fiber
- 0 g
- Sugar
- 4 g
- Sodium
- 870 mg
- Saturated fat
- 23 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Thit Rang Chay Canh (Caramelised Pork Belly) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.