Sunday Dinner - Pork Belly Pasta

Over the past year or so, I have been trying to cook more often.  Sundays are usually the easiest day to make something because we normally have a more relaxing day.  The time to prep is much easier when you don't have to work all day! 

I usually try to make something more complicated or larger on Sunday.  Also, making a larger amount allows Amanda to have leftovers for lunch during the week.  

This Sunday I made Vietnamese Carmelized Pork Belly Pasta.  Sounded like a pretty safe bet for an awesome combination of two great things:  Pasta & Pork Belly! 

We did not have any shallots, but I used more red onion than as suggested, so it seemed to work out just fine.  

Cooking the sugar was a first for me, so it took a little extra attention to make sure it did not burn. 

We had no problem finishing our plates.   This was a quick and simple recipe that will definitely be added to our dinner rotation.  

Vietnamese Caramelized Pork Belly (original recipe can be found here)

5 Minutes Prep

35 Minutes Cook Time

1/4 Cup Sugar
1 Pound Pork Belly Chunked
1 Cup Water
1/4 Cup Fish Sauce
1/2 Onion, sliced
1 Shallot, sliced
Black pepper to taste
8-12 ounces of Spaghetti, cooked
Sliced Green Onions


In a skillet, add the sugar and melt over medium 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 water, fish sauce, shallot and red onion. (I didn't have a shallot or an onion therefore used 1/3 red onion finely chopped) in place. 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.

Taste and season with black pepper. Add the pasta directly into the pan and toss to coat. Garnish with fresh green onions to add some color.

~B