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Recipe for Braised Pork Belly with Pineapple (Thịt Ba Chỉ Kho Thơm)

This Braised Pork Belly with Pineapple (Thịt Ba Chỉ Kho Thơm) is a delightful Vietnamese dish that perfectly balances rich, tender pork with the bright, sweet-tart notes of fresh pineapple. It's surprisingly quick to prepare for such a flavourful and satisfying meal.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Braised Pork Belly with Pineapple in action.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Vietnamese
Servings 3

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!

Video