Vietnamese Caramel Pork Recipe

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Vietnamese Caramel Pork

Prep Time: 10 minutes | Cooking Time: 3 hours 

Servings: 6

Ingredients:

1 tablespoon oil
1 pork butt/shoulder (around 1kg), trimmed and cut into 1-inch cubes
1/4 cup brown sugar (or coconut sugar or palm sugar)
1 tablespoon water
2 tablespoons fish sauce (or soy sauce)
1 lime, zest and juice
1 shallot, finely diced
1 tablespoon garlic, grated/minced
1 tablespoon galangal (or ginger), grated/minced
1 bird’s eye chili, thinly sliced
2 cups coconut water

Directions:

1. Heat the oil in a large saucepan over medium-high heat, add the pork and brown on all sides before setting aside.

2. Reduce the heat to medium, add the sugar and water, cook until the sugar melts, bring to a simmer, and cook until it caramelizes and turns a light golden brown.

3. Carefully add the fish sauce, lime juice, lime zest, shallot, garlic, ginger, and chili, mix well, and cook until fragrant, about 30 seconds, before adding the coconut water.

4. Add the pork, bring to a boil, reduce the heat, and simmer uncovered, until the pork is falling apart tender and the liquid has mostly cooked off, about 2-3 hours.

5. Once the liquid has been cooked off, stir and cook the pork until lightly caramelized and enjoy!

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