Braised Pork Belly with Pineapple (Thịt Ba Chỉ Kho Thơm)
Braised Pork Belly with Pineapple is a vibrant Vietnamese favourite that brings together rich, tender pork and the bright, sweet-tart pop of fresh pineapple. The result is a glossy, savoury-sweet sauce that clings to every bite – deeply comforting yet refreshingly light on the palate. It’s the kind of weeknight-friendly dish that tastes restaurant-worthy but comes together with minimal fuss.
What makes this recipe special is how pineapple is used two ways: finely minced pineapple melts into the braising liquid to build natural sweetness and body, while larger chunks are added at the end for juicy bursts of flavour. The pork belly renders its own fat, so there’s no need for added oil, and aromatics like garlic, shallot, and green onion create a fragrant base. A touch of fish sauce, sugar, mushroom powder, and MSG (or chicken bouillon powder) rounds out the umami and balances the heat from red chili powder and optional Thai chilis.
This dish is as practical as it is delicious. The prep is quick – just a bit of chopping – and the braise reduces to a glossy sauce in minutes. Because the pineapple pieces are added at the very end, they stay vibrant and lightly crisp, never mushy. It’s an ideal pairing with hot steamed rice, where every grain soaks up that savoury-sweet sauce.
Feel free to tailor the heat to your taste: keep it mellow with just the chili powder, or turn it up with fresh Thai chilis. If you prefer a slightly sweeter finish, add a pinch more sugar at the end; for extra savouriness, a splash more fish sauce does the trick. However you tweak it, this Braised Pork Belly with Pineapple offers a beautiful balance of flavours and textures that keeps you coming back for more.
Q&As on Braised Pork Belly with Pineapple
1. Can I use canned pineapple for this recipe?
While fresh pineapple is highly recommended for its vibrant flavour and firm texture, you can use canned pineapple in a pinch. If you opt for canned, be sure to choose pineapple packed in its own juice, not syrup, to avoid making the dish overly sweet. Drain it very well before adding it to the dish. Keep in mind that canned pineapple tends to be softer and sweeter, so you might need to adjust the amount of sugar and cooking time accordingly to prevent it from becoming mushy.
2. Can I use a different cut of pork instead of pork belly?
Pork belly is really the star of this dish – it’s what gives the braise its rich, tender texture and the natural fat that renders into the sauce. Other cuts like pork shoulder or pork butt can technically be used, but they won’t deliver the same balance of melt-in-your-mouth richness and glossy finish. For the authentic flavour and texture, pork belly doesn’t have a true substitute in this recipe.
3. How spicy is this dish?
The spice level is adjustable. The base recipe uses red chili powder for gentle heat, while fresh Thai chilis are optional for those who love it hot. If you prefer a milder dish, simply leave out the Thai chilis or reduce the chili powder, and you’ll still enjoy the savoury-sweet balance of flavours.
4. How long does it take to prepare this dish?
This dish is actually pretty quick to prepare, especially if you take a shortcut with the pineapple! If you use fresh, already cut, ready-to-eat pineapple from the grocery store, your prep time will be minimal – mostly just chopping the pork and aromatics. However, if you start with a whole, uncut pineapple, then you’ll need to factor in extra time for peeling, coring, and slicing, which can add a good 5-10 minutes to your prep. The cooking itself is quite fast, making it a great option for a weeknight meal.
5. How do I know when the pork belly is cooked properly?
The pork belly should be tender but not falling apart. You’ll know it’s ready when the meat is firm yet juicy, and the fat has softened into a melt-in-your-mouth texture. This usually happens once the liquid has reduced into a glossy sauce and clings well to the pork pieces.
6. Can I make this dish ahead of time?
Yes! Braised Pork Belly with Pineapple actually tastes even better after sitting for a few hours as the flavours meld together. You can prepare it earlier in the day, refrigerate, and gently reheat before serving. Just be mindful not to overcook the pineapple during reheating so it stays juicy and bright.
Recipe for Braised Pork Belly with Pineapple (Thịt Ba Chỉ Kho Thơm)
Equipment
- 1 large non-stick skillet or wok
Ingredients
- 700 grams pork belly
- 300 grams fresh pineapple
- 2 green onions
- 1 tablespoon freshly minced shallot
- 1 tablespoon freshly minced garlic
- 1 tablespoon red chili powder
- For seasoning: Fish sauce, MSG (or chicken bouillon powder), sugar, mushroom powder
- 6-7 fresh Thai chilis optional
Instructions
- Prepare the ingredients:Separate the green and white parts of the green onions; finely chop both.Take about 100 grams of the pineapple and finely chop it. Cut the remaining pineapple into bite-sized pieces.Slice the pork belly into bite-sized pieces.
- Cook:Heat a large skillet or wok over medium-high. Add the pork belly and cook, stirring, until just firm and lightly browned on the edges. Add the minced garlic, shallot, and the white parts of the green onion. Stir-fry until fragrant, then add the red chili powder and toss to evenly coat the pork.Add the minced pineapple and stir well to combine.Pour in enough water to just cover the pork. Add 3 tablespoons fish sauce, 1 tablespoon sugar, 1 teaspoon mushroom powder, and 1 teaspoon MSG (or chicken bouillon powder). Bring to a lively simmer over medium heat and cook until most of the liquid reduces and thickens into a glossy sauce that clings to the pork. Stir occasionally and adjust heat to prevent scorching.Add the pineapple pieces and toss to combine. Cook 1½ - 2 minutes only - just until warmed through so the pineapple stays juicy, not soft. Taste and adjust seasoning as needed.If you like extra heat, add the fresh Thai chilis. Turn off the heat and sprinkle over the green parts of the green onion.
- Serve:Transfer to a serving plate and serve hot with a bowl of steamed rice. Enjoy your Braised Pork Belly with Pineapple!