About this recipe: This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes.
If you make this dish ahead, the fat will congeal on the surface making it easier to remove it, and a little healthier! This also allows the flavors to meld a little more.
It was a little too sweet for my liking, ended up adding water to bring down the sweetness. I also added two star anise to give it some additional flavor (just like my mom made). Overall, good recipe, I would make again. - 18 Jun 2016 (Review from Allrecipes US | Canada)
Brillaint dish, the sweetness from the caramlised pork belly as well as the salt from the meat works lovely together. easy to follow and very tatsy . Highly recommand - 02 Oct 2012 (Review from Allrecipes UK | Ireland)
This was very good, but you do have to watch the sugar carefully or it will quickly go from cartelized to a hard, burnt lump. Yes, that was my mistake . . . second try was better, but my vietnamese husband still added 2 TB of chicken marinade for coloring. Very easy, and, according to my spouse, very authentic. - 01 Nov 2016 (Review from Allrecipes US | Canada)