Vietnamese-style caramel pork
Vietnamese-style caramel pork is a masterclass in balancing sweet and savory, where tender pork shoulder steaks are bathed in a glossy, deeply caramelized sauce. The dish delivers a satisfying contrast of textures—crisp edges from the caramelized meat and a silky, sticky glaze that clings to each bite—while notes of fish sauce and ginger add layers of umami and warmth. A sprinkle of fresh spring onions brightens the dish just before serving, cutting through the richness with a peppery freshness. Simple to prepare yet undeniably impressive, this dish is worth making whenever a meal calls for comfort with a touch of sophistication.
Ingredients
- Ground Nut Oil1 ½ tbsp
- Pork Shoulder Steaks500g
- Shallots2 chopped
- Ground Ginger1 tablespoon
- Red Chilli1 chopped
- Brown Sugar75g
- Fish Sauce1 tablespoon
- Chilli Sauce2 tsp
- Spring Onions4
- RiceSteamed
- Pak ChoiTo serve
Nutrition
Directions
- 1
step 1
- 2
Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
- 3
step 2
- 4
Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.
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