Vietnamese Caramel Pork
Ingredients
- 1/2 cup / 100g brown sugar, tightly packed
- 1 tbsp water
- 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces
- 1.5 cups / 375 ml coconut water
- 1 eschallot / shallot , very finely sliced
- 2 garlic cloves , minced
- 1 1/2 tbsp fish sauce
- 1/4 tsp white pepper
Garnishes
- Red chilli and finely sliced shallots/green onions
Instructions
- 1
Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
- 2
Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
- 3
Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
- 4
At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
- 5
Stir and the pork will brown and caramelise in the fat.
- 6
Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
- 7
Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.
