Corn with Pork Belly & Scallions

Bắp và Thịt Ba Rọi


Preparation info

  • Difficulty


  • Makes

    4 to 6

    servings as part of multi-dish meal

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

Tucked into a small alley, the quaint, sparsely decorated home of Mr. Châu, whom we call “Captain Cook” (see Web site for story behind the name) hid one of the most vibrant kitchens in Vietnam. The Captain taught me how well corn, pork, and scallions go together. A short stop at the market left us armed with fatty fork, fresh corn, and spring onions. I balanced these treasures under my arms as I clung to the back of the Captain’s scooter, speeding through the crowded Nha-Trang side streets.

His daughter, Hà Triêù Quyên and visiting cousin Phương helped as he whipped up an intriguing corn dish to eat with our crispy chicken wings and steamed fresh crabs. We sipped red wine while escaping the afternoon’s brutal sun, hidden away in our back-alley cove.


  • ½ lb. (227 g.) Pork belly or fatty pork shoulder (butt), small bite-size pieces, about inch (0.3 cm.) thick
  • ¼ cup Water
  • 2 lg. Scallions, chopped (When in season substitute spring onions)
  • 2 cloves Garlic, minced
  • 1 Thai bird chili, minced
  • 2 cups Corn kernels
  • ½ tsp. Granulated sugar pinch Ground black pepper
  • 1 tbsp. Fish sauce (nước mắm)


  1. In a medium skillet or wok over medium heat, simmer pork and water, stirring often. Cook until water steams out and pork renders out about ¼ cup of fat. It is okay for pork to brown slightly.
  2. Add scallions, garlic, and chilies. Cook until aromatic, about 15 seconds. Add corn, sugar, pepper, and fish sauce. Cook, stirring constantly, until corn is tender.
  3. Taste; adjust seasoning with fish sauce and sugar.