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Vietnamese Caramel Pork

Vietnamese Caramel Pork

By Courtney HillJanuary 11, 2022

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

The Vietnamese technique of braising meat or fish in dark, smoky caramel combined with a few aromatics and fish sauce yields intensely savory-sweet, umami-rich flavors. It traditionally is cooked in a clay pot, but we use a skillet. Pork belly is the typical cut, but it’s extremely fatty and not always easy to find in grocery stores. Instead, we use shoulder, which is leaner but still well-marbled and rich in pork flavor. The meat, however, must be thinly sliced to achieve the correct tender-chewy texture with just 10 to 14 minutes of cooking. For easiest slicing, after cutting the pork into planks, freeze the pieces uncovered on a plate until partially frozen, about 20 minutes, then use a sharp knife to slice them on the diagonal no thicker than ¼ inch. To round out the meal, serve the pork with jasmine rice and a simple steamed or stir-fried vegetable.

Tip

Don’t stir the caramel in its early stages. This can cause the sugar to recrystallize rather than melt, making the caramel lumpy. If this does happen in the first stage, it’s best to start over with a fresh caramel.

Ingredients
  • ¼

    cup white sugar

  • 4

    tablespoons coconut water or water, divided

  • 3

    tablespoons fish sauce

  • 2

    Fresno or serrano chilies, stemmed, seeded (if desired) and sliced into thin rings

  • 2

    shallots, halved and thinly sliced

  • 1

    stalk lemon grass, trimmed to the bottom 6 inches, dry outer layers discarded, bruised

  • 2

    teaspoons finely chopped fresh ginger

  • Ground black pepper

  • 1 ½

    pounds boneless pork shoulder, cut into 1½- to 2-inch-thick planks, then sliced no thicker than ¼ inch on the diagonal (see headnote)

  • 2

    scallions, thinly sliced on the diagonal

  • Lime wedges, to serve

Step 1

In a 12-inch skillet, combine the sugar and 2 tablespoons coconut water. Cook over medium-high, occasionally swirling the pan to help the sugar dissolve and to encourage even browning, until the caramel is mahogany in color and smokes lightly, 4 to 6 minutes.

Remove the pan from the heat and add the fish sauce along with the remaining 2 tablespoons coconut water; the mixture will bubble vigorously and the caramel will harden in spots.

Step 2

Bring to a simmer over medium and cook, stirring, until the hardened bits have dissolved. Add the chilies, shallots, lemon grass, ginger and 1 teaspoon pepper; cook, stirring, until fragrant, about 30 seconds. Increase to medium-high and stir in the pork. Bring to a simmer and cook, uncovered and stirring occasionally, until the sauce reduces and clings to the pork, 10 to 14 minutes.

Step 3

Off heat, remove and discard the lemon grass. Transfer to a serving dish and sprinkle with the scallions. Serve with lime wedges.

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