Vietnamese-style caramel pork

Vietnamese-style caramel pork

Vietnamese-style caramel pork is a luscious, sweet-savory dish featuring tender pork shoulder simmered in a rich caramel sauce. It’s a comforting and flavorful meal perfect when served with steamed rice and fresh pak choi.

Pork

Prep Time

15 min

Cook Time

25 min

Servings

4

This Vietnamese-style caramel pork, known as "Thịt Kho," is a beloved dish that marries the deep sweetness of caramelized sugar with the savory notes of fish sauce and aromatic spices. Traditionally enjoyed across Vietnam, this dish reflects the country’s ingenious use of simple ingredients to create complex, comforting flavors. Pork shoulder is chosen for its marbled texture, which keeps the meat juicy and tender throughout the cooking process. The slow simmering in the caramel sauce allows the meat to absorb the rich, glossy glaze, balancing sweet, salty, and spicy elements beautifully. The inclusion of fresh shallots, ginger, and chili infuses the dish with warmth and a hint of heat, creating layers of flavor that delight the palate. Vietnamese caramel pork pairs wonderfully with steamed jasmine rice that soaks up the luscious sauce, alongside lightly steamed or sautéed pak choi, adding a crisp, fresh contrast to the tender pork. This dish is perfect for both weeknight dinners and special occasions where you want to showcase vibrant Vietnamese flavors.

Ingredients

  • 1 ½ tbsp Ground Nut Oil
  • 500 g Pork Shoulder Steaks
  • 2 chopped Shallots
  • 1 tablespoon Ground Ginger
  • 1 chopped Red Chilli
  • 75 g Brown Sugar
  • 1 tablespoon Fish Sauce
  • 2 tsp Chilli Sauce
  • 4 Spring Onions
  • Steamed Rice
  • To serve Pak Choi

Instructions

Begin by heating 1 tablespoon of ground nut oil in a wok over a high flame. Once the oil is shimmering hot, carefully add the pork shoulder steaks in batches, ensuring not to overcrowd the pan. Stir-fry the pork until each piece is beautifully browned all over, which locks in the juices and creates a delicious crust. Use a slotted spoon to transfer the browned pork to a plate and set aside. Reduce the heat to low and add the remaining ½ tablespoon of oil to the wok. Gently stir in the finely chopped shallots, ground ginger, and sliced red chilli. Cook this aromatic mixture over low heat for a couple of minutes until the shallots soften just enough to release their sweetness without browning. This step flavors your sauce base with gentle warmth and spice. Next, sprinkle in the brown sugar, fish sauce, and pour 200ml of water into the pan. Stir everything briskly to combine, allowing the sugar to dissolve fully. Bring the mixture up to a boil, stirring occasionally to ensure an even caramelization without burning. Return the browned pork pieces to the wok, submerging them in the sauce. Let it bubble energetically for 8 to 10 minutes, stirring occasionally, as the sauce thickens and becomes glossy, perfectly coating each piece of pork. Taste the sauce and adjust seasoning by adding a little more fish sauce if a saltier edge is desired, or stir in the chilli sauce for an extra kick of heat. Finally, sprinkle the chopped spring onions over the dish for a fresh, vibrant touch. Serve your Vietnamese-style caramel pork with steaming bowls of jasmine rice and fresh pak choi to balance out the richness. For an extra tip, try adding a squeeze of lime on the side to brighten the flavors just before eating.

Quick Info

Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4

You May Also Like