Description
Vietnamese Caramel Pork is a rich, savory, and slightly sweet dish featuring tender pork simmered slowly in a caramelized brown sugar sauce with coconut water, fish sauce, garlic, and shallots. The pork becomes succulent and caramelized, making it perfect served over rice with fresh chili and pickled vegetables for a balanced meal.
Ingredients
Scale
Caramel Sauce
- 1/2 cup (100g) brown sugar, tightly packed
- 1 tbsp water
Pork and Seasoning
- 1 kg (2 lb) pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm (1.2″) pieces
- 1.5 cups (375 ml) coconut water
- 1 eschallot / shallot, very finely sliced
- 2 garlic cloves, minced
- 1 1/2 tbsp fish sauce
- 1/4 tsp white pepper
Garnish
- Red chili, finely sliced
- Finely sliced shallots or green onions
Instructions
- Make the caramel: Place the brown sugar and water in a large pot over medium heat. Stir initially until the sugar dissolves and the mixture bubbles, turning golden and caramelized.
- Add pork and seasonings: Once caramelized, add the pork pieces, coconut water, finely sliced shallots, minced garlic, fish sauce, and white pepper to the pot. Stir to combine.
- Simmer the pork: Adjust the heat to maintain a steady simmer—not a rapid boil nor too slow—using medium heat. Cover is left off, and cook uncovered for 1.5 hours, stirring once or twice during cooking to prevent sticking.
- Check for tenderness and fat separation: After 1.5 hours, the liquid should be reduced and the pork tender. At this point, the fat will begin to separate from the sauce.
- Caramelize the pork in fat: Stir the pork gently so it browns and caramelizes in the rendered fat, developing a rich color and flavor.
- Reduce sauce to glaze: Continue cooking until all the liquid evaporates and the caramelized sauce sticks to the pork pieces, coating them beautifully.
- Serve: Serve the Vietnamese caramel pork hot over steamed rice. Garnish with fresh sliced red chili and shallots or green onions. Serve alongside simple pickled vegetables to add acidity and contrast to the rich pork.
Notes
- Note 1a: Pork shoulder or boneless skinless pork belly works best because of the balance between lean meat and fat, which caramelizes nicely.
- Note 1b: Coconut water adds subtle sweetness and depth; you can substitute with water if unavailable but flavor may be less rich.
- Note 2: Finely sliced shallots add mild onion flavor and sweetness; eschallots can be used interchangeably.
- Note 3: If pork is not yet tender after 1.5 hours, continue simmering until it softens, adjusting heat as necessary.
