Vietnamese Caramel Pork
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
4
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Calories
727 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Caramel Pork
Description
Vietnamese Caramel Pork combines pork shoulder or boneless pork belly with a caramel made from brown sugar and water, then simmered gently in coconut water, fish sauce, garlic, and finely sliced shallots. This slow cooking approach tenderizes the pork and gradually reduces the braising liquid until it caramelizes onto the meat, giving the pork a glossy coating of deeply flavored caramel. The coconut water introduces a mild sweetness and subtle saltiness that complements the savory and spicy elements.
The end result is tender pork pieces with a rich, savory, and slightly sweet coating. The pork fattiness renders and browns in the caramelized sauce as it finishes, enhancing the texture and flavor. The garnishes of fresh chili, shallots, and green onion add brightness and a hint of heat.
Traditionally, this dish is served over plain steamed rice to soak up the caramel sauce. Accompanying simple pickled vegetables provides a refreshing contrast that cuts through the pork's richness. Fresh herbs like coriander or mint can also be added to the pickled vegetables for additional flavor complexity.
If the pork is not tender when the liquid has nearly evaporated, adding a little water and continuing to cook will help soften it. Using slow-cooking pork cuts or similar beef cuts works best to achieve the tender texture. Avoid lean cuts like tenderloin that will dry out.
Ingredients
- 1/2 cup / 100g brown sugar tightly packed
- 1 tbsp water
- 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces (Note 1a)
- 1.5 cups / 375 ml coconut water (Note 1b)
- 1 shallot very finely sliced (Note 2, or eschallot
- 2 garlic minced, cloves
- 1 1/2 tbsp fish sauce
- 1/4 tsp white pepper
Garnishes:
- red chili finely sliced
- shallot
- green onion
Instructions
- Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
- Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
- Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
- At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
- Stir and the pork will brown and caramelise in the fat.
- Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
- Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.
Notes
- This recipe requires slow-cooking cuts such as pork shoulder or belly for best tenderness; tender cuts like pork loin are not suitable.
- Coconut water adds subtle salty-sweetness different from coconut milk; if unavailable, coconut milk can be used but will change the flavor.
- If pork isn’t tender once the liquid reduces, add a little water and continue simmering until soft.
- Pickled vegetables with vinegar, salt, and sugar help balance the richness when served alongside the pork.
- The dish can also be adapted for beef using chuck or brisket cuts, but lamb is not recommended due to flavor incompatibility.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Serving | 365g | |
| Calories | 727cal | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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