Vietnamese Style Caramelised Pork
Indulge in the rich, savory-sweet flavors of Vietnamese Style Caramelised Pork, a comforting and aromatic dish that’s perfect for any weeknight dinner. Tender pork belly cubes are caramelized to golden perfection before being simmered in a flavorful sauce infused with fish sauce, soy sauce, garlic, and shallots. The touch of melted sugar creates a beautifully glossy glaze, while optional red chili adds a subtle kick. Topped with fresh spring onions for a fragrant finish, this dish pairs wonderfully with steamed jasmine rice, making it a complete meal that’s simple to prepare yet bursting with authentic Vietnamese flavors. Perfect for those looking to explore Southeast Asian cuisine, this recipe is sure to bring bold, irresistible aromas to your table.
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Recipe Information
Ingredients
- 500 grams Pork belly
- 1 tablespoon Vegetable oil
- 3 tablespoons Granulated sugar
- 2 whole Shallots
- 2 whole Garlic cloves
- 3 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 0.5 teaspoons Black pepper
- 250 milliliters Water
- 1 whole Red chili (optional)
- 2 stalks Spring onions
- 4 servings Steamed jasmine rice
Instructions
1. Trim excess skin from the pork belly and cut it into bite-sized pieces, approximately 3 cm (1 inch) cubes.
2. Thinly slice the shallots and mince the garlic cloves. If using red chili, slice it thinly.
3. Heat a large skillet or wok over medium heat and add the vegetable oil.
4. Add the granulated sugar to the skillet and stir continuously until it melts and becomes a golden caramel color (about 2-3 minutes).
5. Immediately add the pork belly pieces to the skillet and stir well to coat them in the caramelized sugar.
6. Add the shallots, garlic, and sliced chili (if using) to the skillet, stirring until aromatic and well combined.
7. Pour in the fish sauce, soy sauce, black pepper, and water. Stir to combine.
8. Bring the mixture to a simmer, then lower the heat to medium-low. Cover and cook for 20 minutes, stirring occasionally.
9. If necessary, adjust the seasoning to taste with additional fish sauce or a pinch of sugar.
10. Uncover the skillet and continue cooking for 5-7 minutes, allowing the sauce to reduce and thicken. The pork should be tender, and the sauce should coat the meat.
11. Garnish with thinly sliced spring onions and serve immediately over steamed jasmine rice.
Nutrition Facts
Calories |
3758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.1 g | 359% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 235.6 g | 86% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 45.3 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
