Vietnamese-Style Caramel Pork
Tender pork shoulder cooked in a glossy, sweet-savory caramel sauce with fish sauce, chilli, ginger, and shallots.
- 30 min
- 520 kcal
- Vietnamese
Mellowpan tip: Ready in 30 min. A good one for a busy weeknight.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat 1 tbsp of the groundnut oil in a wok over high heat.
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Step 2:
Stir-fry the pork in batches until browned all over, then remove it with a slotted spoon and set aside.
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Step 3:
Turn the heat right down, add the remaining oil, and stir in the shallots, ginger, and chilli.
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Step 4:
Cook over low heat for a couple of minutes, until just starting to soften.
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Step 5:
Add the sugar, fish sauce, and 200ml water to the pan, and stir everything together.
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Step 6:
Bring to the boil, stirring until the sugar dissolves, then return the pork to the pan.
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Step 7:
Bubble vigorously for 8–10 minutes, until the sauce thickens to coat the meat and becomes glossy.
8–10 min -
Step 8:
Taste and stir in a little more fish sauce if needed, along with the chilli sauce.
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Step 9:
Sprinkle with the spring onions and serve with steamed rice and pak choi.
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