Vietnamese Caramel Pork

Name: Vietnamese Caramel Pork
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
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 1/4 cups / 375 ml coconut water ((Note 1b)); 1 eschallot / shallot (, very finely sliced (Note 2)); 2 garlic cloves (, minced); 1 1/2 tbsp fish sauce; 1/4 tsp white pepper; Red chilli and finely sliced shallots/green onions

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Prep Time: 10 minutes

Cook Time: 90 minutes

Total: 100 minutes

Servings: 4

Cost: $8.32 /serving

Author : Nagi

vietnamese caramel pork vietnamese pork recipe

Ingredients

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1/2 cup / 100 grams brown sugar, tightly packed1 tbsp water1 kg / 2 lb pork shoulder ((butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces (Note 1a))1 1/4 cups / 375 ml coconut water ((Note 1b))1 eschallot / shallot (, very finely sliced (Note 2))2 garlic cloves (, minced)1 1/2 tbsp fish sauce1/4 tsp white pepperRed chilli and finely sliced shallots/green onions

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Instructions

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Step 1

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.

Step 2

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).

Step 3

Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.

Step 4

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).

Step 5

Stir and the pork will brown and caramelise in the fat.

Step 6

Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.

Step 7

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.