Vietnamese Caramel Pork Recipe

Introduction

Vietnamese Caramel Pork is a rich and flavorful dish that balances sweet, savory, and aromatic notes perfectly. Slow-cooked until tender and caramelized, this pork is a comforting favorite served with steamed rice and fresh garnishes.

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
• 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
• Red chili and finely sliced shallots or green onions, for garnish

Instructions

1. Step 1: Place the brown sugar and water in a large pot over medium heat. Stir the mixture until it bubbles and the sugar melts into a caramel-like syrup.
2. Step 2: Add the pork pieces, coconut water, sliced shallot, minced garlic, fish sauce, and white pepper to the caramel. Stir to combine.
3. Step 3: Adjust the heat to maintain a steady, energetic simmer—medium on a weak stove or between medium and low on a strong stove. Avoid rapid boiling or very slow simmering.
4. Step 4: Simmer uncovered for about 1.5 hours, stirring once or twice during cooking, until the pork is tender and the liquid has reduced significantly.
5. Step 5: When the fat separates and the pork is tender, stir the pork so it browns and caramelizes in the rendered fat.
6. Step 6: Continue cooking until the liquid has completely evaporated and the caramel clings to the pork pieces, forming a sticky glaze.
7. Step 7: Serve the caramel pork over steamed rice and garnish with fresh red chili and sliced shallots or green onions. Pickled vegetables make an excellent side to complement the rich flavors.

Tips & Variations

• Use pork belly for a richer, fattier dish or pork shoulder for a leaner option with plenty of tender meat.
• If you don’t have coconut water, you can substitute with regular water or a light broth, but coconut water adds a subtle sweetness.
• Add a pinch of star anise or a small cinnamon stick during simmering for a fragrant twist.
• Adjust the caramelization time at the end to get more or less glaze according to your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the pork from drying out. Adding a splash of water or coconut water while reheating helps maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of pork besides shoulder or belly?

Pork shoulder and belly are ideal for this recipe because they become tender and succulent during slow cooking. Leaner cuts may dry out or become tough, so it’s best to stick with these or similar fattier cuts.

What if my pork isn’t tender after 1.5 hours?

If the pork isn’t tender after the recommended simmering time, continue cooking while keeping the pot partially covered and adding a little extra liquid if needed. Check every 15 minutes until the pork reaches the desired tenderness.

Vietnamese Caramel Pork Recipe

---

★★★★★

4.8 from 118 reviews

• Author: Sophie
• Total Time: 1 hour 45 minutes
• Yield: 4–6 servings 1x

Pin Recipe

Print Recipe

Description

Vietnamese Caramel Pork is a rich and flavorful dish featuring tender pork shoulder simmered in a homemade caramel sauce made from brown sugar, coconut water, fish sauce, and aromatics. This recipe delivers a perfect balance of sweet, savory, and subtly spicy flavors, finished with a caramelized crust that enhances the depth of taste. It’s traditionally served over steamed rice and complemented by fresh chili and pickled vegetables for a refreshing contrast.

---

Ingredients

Scale 1x2x3x

Caramel Sauce and Pork

• 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
• 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, thinly sliced
• Finely sliced shallots or green onions

---

Instructions

1. Make the caramel base: Place the brown sugar and water in a large pot over medium heat. Stir gently until the sugar dissolves and the mixture begins to bubble and take on a rich caramel color, being careful not to burn it.
2. Add ingredients: Once the caramel is ready, immediately add the pork pieces, coconut water, finely sliced eschallot, minced garlic, fish sauce, and white pepper to the pot. Stir well to combine.
3. Simmer the pork: Adjust the heat to maintain a moderate simmer — not too rapid and not too slow. Use medium heat on a weak stove or between medium and low on a strong stove. Let the pork cook uncovered for about 1.5 hours, stirring once or twice to prevent sticking.
4. Check tenderness and reduce liquid: When the pork becomes tender and the liquid has reduced significantly (around 1.5 hours), the fat will start separating from the sauce. If the pork is not yet tender, continue simmering until it is soft and the sauce thickens.
5. Caramelize pork in fat: Stir the pot so the pork pieces brown and caramelize in the rendered fat, developing a luscious sticky coating.
6. Finish cooking: Continue cooking until all liquid evaporates and the caramelized sauce sticks thickly to the pork pieces, signaling that the dish is ready.
7. Serve: Serve the caramel pork hot over steamed rice, garnished with fresh red chili and sliced shallots or green onions. For an ideal balance, accompany the dish with simple pickled vegetables to cut through the richness.

Notes

• Use pork shoulder (butt) or skinless pork belly cut into uniform 3 cm pieces for even cooking and maximum tenderness.
• Coconut water adds a subtle sweetness and depth; if unavailable, use an equal amount of water or light broth.
• If the pork is not tender after 1.5 hours of simmering, continue to cook until it reaches desired softness.
• Pickled vegetables such as carrots and daikon radish are traditional and help balance the sweet richness of the caramel pork.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vietnamese

Keywords: Vietnamese caramel pork, caramel pork shoulder, braised pork belly, Vietnamese recipe, pork with caramel sauce, caramelized pork, traditional Vietnamese dish