November 26, 2024

My World

My World!

Vietnamese Caramel Pork *****

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 1/4 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

Garnishes:

  • Red chilli and finely sliced shallots/green onions

Instructions

  • 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.
  • 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).
  • Simmer for 1.5 hours, covered. Stir once or twice while cooking.
  • At around 1.5 hours, when the liquid has reduced down and the pork is tender, the fat will separate (see video).
  • Stir and the pork will brown and caramelize in the fat.
  • Once the liquid is all gone and it’s now stuck on the pork pieces, it’s ready.
  • 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.

ORIGINAL