Vietnamese · pork

Vietnamese-style caramel pork

Name: Vietnamese-style caramel pork
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 ½ tbsp Ground Nut Oil; 500g Pork Shoulder Steaks; 2 chopped Shallots; 1 tablespoon Ground Ginger; 1 chopped Red Chilli; 75g Brown Sugar; 1 tablespoon Fish Sauce; 2 tsp Chilli Sauce; 4 Spring Onions; Steamed Rice; To serve Pak Choi

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Ground Nut Oil1.5 tbsp
Pork Shoulder Steaks500 g
Shallots2
Ground Ginger1 tbsp
Red Chilli1
Brown Sugar75 g
Fish Sauce1 tbsp
Chilli Sauce2 tsp
Spring Onions4
Rice
Pak Choi

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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.
2
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.