Ba Chỉ Nướng Sả – pork belly soaked in a fragrant lemongrass mix, then grilled until smoky and juicy. Perfect with steam rice, rice noodles, or tucked in a crusty Banh Mi. Simple, flavorful, and endlessly versatile!
The Easiest Vietnamese Pork Belly Recipe
In Vietnam, pork is everywhere—ground pork in Trung Chien (omelettes), pork belly in Thit Kho Trung, pork hock in Bun Bo Hue, pork chops for Suon Nuong, and of course, pork bones simmered into rich broths for noodles like Hu Tieu or Banh Canh.
Fans of Bun Cha and Bun Thit Nuong know the magic of grilled pork. My lemongrass pork belly sits right between the two—smoky, aromatic, and effortlessly delicious.
Just toss the pork with all the marinade ingredients, let it sit for at least an hour, then grill or pan-fry. Super easy. And that same marinade? Works like a charm on Vietnamese lemongrass chicken, too.
Ingredients
- Pork Belly: I usually take off the rind (forgot this batch!) and slice the belly into 1 cm (about ½ inch) strips.
- Seasoning: Fish sauce, soy sauce, oyster sauce, sugar, and a touch of sweetened condensed milk.
- Aromatics: Lemongrass, scallions, and garlic. Scallions are a staple in Vietnamese marinades, giving that unmistakable “Vietnamese” flavor that onions or shallots just can’t match.
Related Recipes | Creative Ways to Use Leftover Sweetened Condensed Milk
(Cà Phê Sữa Đá)
(Gà Nướng)
(Cà Phê Trứng)
Instructions
Step 1: Prepare the aromatics
- In a blender, combine lemongrass, scallions, garlic, and a few tablespoons of water. Blend until smooth. (You can mince by hand, but the blender saves time and keeps the marinade lump-free.)
Step 2: Marinate the pork
- In a bowl, mix the blended aromatics with fish sauce, soy sauce, oyster sauce, sugar, and sweetened condensed milk. Add the pork belly, coating it evenly.
- Let it marinate at least 1 hour, or ideally overnight. Before cooking, bring it to room temperature for 30 minutes.
Step 3: Cook the pork
- Pan-grill method: Preheat a grill pan over medium-low heat. Pan-fry the pork belly 7–9 minutes on each side until cooked and caramelized.
- Air-fryer method: Preheat the air fryer to 390°F (200°C). Cook the pork belly 10 minutes per side until golden and crispy.
How to Enjoy Vietnamese Lemongrass Pork Belly
Jasmine Rice: Serve with steamed jasmine rice for a quick, satisfying meal. Short on time? Microwave jasmine rice is ready in minutes.
Sticky Rice: Try my quick Instant Pot sticky rice or fragrant pandan sticky rice for extra flavor.
Bánh Mì Thịt Nướng: Perfect as a filling for Vietnamese Banh Mi or on a Banh Mi board. Don’t skip the Vietnamese mayo, liver pâté, and carrot & daikon pickles!
Bún Bowl: Top your rice noodles with the pork, then drizzle with scallion oil and Nuoc Cham for an extra punch.
Gatherings: Ideal for Tết, Easter, Thanksgiving, or any Vietnamese/Asian-inspired feast.
Vietnamese Grilled Lemongrass Pork Belly (Ba Chỉ Nướng Sả)
Ingredients
- 1.1 pound pork belly (500g) (cut into 0.4 inch (1cm) thick slices, rind removed)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 stalks lemongrass
- 1 clove garlic
- 1 sprig scallion
- 1 tbsp sweetened condensed milk (or honey)
- 1 tbsp sugar
- 1 tbsp oyster sauce
Instructions
Marinating:
- In a blender, blend together lemongrass, scallions, garlic, and a few tablespoons of water until smooth. While you could mince the ingredients with a knife, using a blender saves time and avoids any uncomfortable lumps in the marinade.
- Marinate the pork belly with this mixture, fish sauce, soy sauce, oyster sauce, sugar, and sweetened condensed milk. Let the meat rest for at least 1 hour, or ideally overnight. Before cooking, remove it from the fridge and let it sit at room temperature for 30 minutes.
Pan-grilling:
- Preheat your grill pan over medium-low heat.
- Pan-fry each side of the pork belly for 7-9 minutes.
Air-frying:
- Cook the pork belly in the air fryer for 10 minutes on each side at 390°F (200°C).
