Since I started this blog, I have been getting better and better at cooking/baking to a point where I think I’ve surpassed my mom in many respects. But there are still many things I can still learn from her such as this cinnamon pork belly recipe.
I was home for Christmas and she’s like I made something new I think you’ll like. She drops down a plate of pork belly in front of me, and I was thinking it would be like every other pork belly dish she’s served me. I had a bite, and I was BLOWN AWAY. It was unlike anything I’ve ever tasted before. She told me that the key was cinnamon. She had some cinnamon sugar left over from Thanksgiving and decided to use it up on this pork belly. I gotta tell ya, I will never think of cinnamon the same way again. After I made this recipe, I ended up using cinnamon in bun cha hanoi too.
Why cinnamon is my favorite spice
Cinnamon is a spice that I only used in desserts, and it’s one most of us associate with desserts. But when I add it to meat, it gives it this amazing aroma and an earth-y taste. The taste is sort of indescribable, so you’re gonna just have to trust me. I marinated the pork belly with fish sauce, cinnamon, lemongrass, honey, and vegetable oil before cooking it over the stove.
Vermicelli bowls are perfect for groups
This vermicelli bowl is something simple I whipped up during the week because I didn’t have too much time. But I can definitely see it being served for Chinese New Year in a few weeks. Vermicelli bowls are the perfect dish for big groups because people can customize their bowls to their tastes.
Did you make this dish?
If you made this dish, I would love to see!
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Cinnamon Pork Belly Vermicelli Bowls
- ¾ lb pork belly thinly sliced
- 1 tbsp honey
- 1 tsp white pepper
- 1 tbsp fish sauce
- ½ tsp ground cinnamon
- 1 stalk lemongrass
- ½ cup vegetable oil
- 1 package vermicelli noodles boiled
- 1 head lettuce
- mint to taste
- 1 carrot julienned
- 1/2 cup Vietnamese dipping sauce search "nuoc cham" for recipe
- Combine all the ingredients through vegetable oil in a large bowl. Let the pork belly marinate for 1 hour or over night.
- Cook the pork belly over medium high heat until both sides are brown (about 2-3 minutes per side).
- Add some lettuce, mint, carrots, and vermicelli to a bowl. (Add as much or as little to your liking.) Top it with a few pieces of pork belly. Dress the vermicelli bowl with nuoc cham and serve.
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