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
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
- 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.
- 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.
- 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.
- 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.
- Caramelize pork in fat: Stir the pot so the pork pieces brown and caramelize in the rendered fat, developing a luscious sticky coating.
- Finish cooking: Continue cooking until all liquid evaporates and the caramelized sauce sticks thickly to the pork pieces, signaling that the dish is ready.
- 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
