Serves 6
190 min
Vietnamese Caramel Pork
Recipe GLPR308afcdd9201c1
Tender pork shoulder braised in a rich, savory-sweet caramel sauce infused with lime, garlic, and aromatic galangal. This classic Vietnamese dish combines the depth of fish sauce with the brightness of citrus and heat from fresh bird's eye chili. The pork simmers gently in coconut water until it becomes fall-apart tender, creating a glossy, complex sauce that pairs beautifully with steamed rice.
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Ingredients
1 tablespoon oil
2½ pounds pork shoulder, trimmed and cut into 1-inch cubes
¼ cup brown sugar
1 tablespoon water
2 tablespoons fish sauce
1 lime, zest and juice
1 shallot, finely diced
1 tablespoon garlic, grated or minced
1 tablespoon galangal, grated or minced
1 bird's eye chili, thinly sliced
2 cups coconut water
Directions
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary to avoid crowding, sear the pork shoulder cubes until they develop a light golden-brown crust on all sides, about 3-4 minutes per batch. Transfer the browned pork to a plate.
In the same pot, combine the brown sugar and water. Stir constantly over medium heat for 1-2 minutes until the sugar begins to melt and turn a light amber color, forming a caramel base. Be careful not to let it burn.
Add the diced shallot to the caramel and cook for about 30 seconds, stirring gently to coat it with the caramel.
Return the browned pork to the pot, along with any accumulated juices. Stir well to coat the pork with the caramel.
Pour in the coconut water, then add the fish sauce, grated garlic, grated galangal, lime zest, and lime juice. Stir everything together until well combined.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially and simmer for about 2-2.5 hours, stirring occasionally, until the pork is very tender and easily breaks apart with a fork. The sauce should reduce and become glossy and concentrated.
In the final 15 minutes of cooking, stir in the sliced bird's eye chili and adjust the seasoning with additional fish sauce or lime juice as needed. The internal temperature of the cooked pork should reach a minimum of 145F.
Serve the Vietnamese caramel pork hot over steamed jasmine rice, ladling the flavorful sauce generously over each portion.
