forkue
Vietnamese-Style Caramel Pork

Vietnamese · Dinner · Easy

Vietnamese-Style Caramel Pork

Total
50 min
Prep
15 min
Serves
4
Calories
490
Jump to recipe

Thin pork slices simmer in a glossy brown-sugar and fish-sauce glaze, served with rice and tender bok choy.

Shallots and ginger round out the sticky glaze in Vietnamese-style caramel pork. Thinly sliced shoulder cooks quickly, while a short covered simmer softens the meat before the sauce reduces around it.

Cut across the grain and keep the pieces thin. Watch closely as the water evaporates at the end; a glossy sauce can become a scorched sugar coating quickly.

SweetSavoryWeeknightDairy-freeEgg-freeHigh-protein

Method

  1. Heat 1 tbsp peanut oil in a wide skillet over medium-high heat. Brown pork shoulder steaks in two batches for each, then transfer to a plate.

  2. Add remaining oil, shallots, ginger and red chili. Cook over medium-low heat for until softened. Add brown sugar, fish sauce and water and stir until dissolved. Return the pork, cover and simmer for until tender and above 145°F.

  3. Uncover and simmer for until the sauce is glossy and coats the pork. Meanwhile, steam baby bok choy for until tender. Stir sweet chili sauce into the pork, remove from the heat and rest for .

  4. Scatter scallions over the pork and serve with hot cooked rice and steamed bok choy, spooning the glaze over each portion.

Forkue tips

  • A wide pan reduces the sauce quickly; lower the heat as it thickens so the sugar does not catch.

Storing and reheating

The glazed pork will keep in the refrigerator for up to 3 days. Reheat covered with a splash of water to loosen the glaze, keeping rice separate until serving.

Kitchen gear

Lidded skilletTop picks on AmazonSteamerTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

490Calories
28gProtein
53gCarbs
18gFat

Vietnamese-Style Caramel Pork: FAQ

Can I use pork tenderloin?

Yes. Skip the long covered simmer and return the browned tenderloin only while the sauce finishes reducing, checking its temperature.

Why is the sauce too salty?

Reducing it too far concentrates the fish sauce. Add a little water to restore a spoonable glaze.

How do I store and reheat Vietnamese-Style Caramel Pork?

The glazed pork will keep in the refrigerator for up to 3 days. Reheat covered with a splash of water to loosen the glaze, keeping rice separate until serving.

How long does Vietnamese-Style Caramel Pork take?

About 50 min in total: 15 min prep and 35 min cooking.

What do I need to make Vietnamese-Style Caramel Pork?

The key ingredients are pork shoulder steaks, peanut oil, shallots, ginger, red chili and fish sauce, plus pantry basics.

Any tips for Vietnamese-Style Caramel Pork?

A wide pan reduces the sauce quickly; lower the heat as it thickens so the sugar does not catch.

Cook this next

More porkMore nutsMore shallotsMore fish sauce