Vietnamese Caramelized Pork

Vietnamese Caramelized Pork
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    4 People
  • VIEWS
    60

Experience the rich, savory-sweet flavors of Vietnam with this simplified version of caramelized pork. Tender pork pieces are enveloped in a glistening caramel sauce, infused with aromatic shallots, garlic, and a hint of chili heat. A true culinary delight that's easier than you think!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    57 g
  • Cholesterol
    120 mg
  • Fiber
    1 g
  • Protein
    30 g
  • Saturated Fat
    12 g
  • Sodium
    98 mg
  • Sugar
    52 g
  • Fat
    35 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large, heavy-bottomed skillet or wok over high heat, add the vegetable oil, followed by the sugar. Cook, stirring constantly, until the sugar melts and transforms into a light brown caramel. Be extremely cautious as the melted sugar is very hot. (Approximately 3-5 minutes)

02

Step

Add the pork, green onions (2-inch lengths), chopped chili pepper, black pepper, shallots, garlic, and salt. Toss to coat the pork evenly in the caramel sauce. Continue cooking until the pork is golden brown. (Approximately 5-7 minutes)

03

Step

Drizzle the sesame oil over the pork and vegetables. Reduce the heat to low and simmer, allowing the juices to reduce and thicken. (Approximately 10-15 minutes)

04

Step

Once the juices have mostly been absorbed, increase the heat back to high. Cook and stir the pork and vegetables until the sauce thickens further, creating a beautiful glaze that coats the pork. (Approximately 3-5 minutes)

05

Step

Garnish with the sliced green onion rings. Serve hot with steamed jasmine rice.

For a deeper caramel flavor, use dark brown sugar instead of white sugar.
Adjust the amount of chili pepper according to your spice preference. Serrano or bird's eye chilies work well.
Marinating the pork in a mixture of soy sauce, fish sauce, and a touch of sugar for 30 minutes before cooking will enhance its flavor even further.
Serve with a side of pickled vegetables for a refreshing contrast to the richness of the pork.

Colin Beahan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 20 Ratings)
Total Reviews: (9)
  • Amya Kris

    I recommend using a heavy-bottomed skillet to prevent burning.

  • Brooke Hilll

    My family loved this! I added a little ginger for extra flavor.

  • Graciela Watsica

    The caramelizing process was a bit tricky, but worth the effort.

  • Willow Stiedemann

    This recipe was a game-changer! The caramel sauce was perfect.

  • Paula Okon

    So easy to follow, and the result was restaurant-quality.

  • Alberta Schiller

    The balance of sweet and savory was spot on. Will definitely make again!

  • Meaghan Hoeger

    Great recipe! I used pork shoulder instead of spareribs and it worked well.

  • Constantin Gleichner

    I've tried other recipes, but this one is the best. So much flavor!

  • Mathilde Konopelski

    Definitely a new family favorite! Thank you for sharing!

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