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A cast-iron skillet filled with Vietnamese caramelized pork, and topped with sliced chiles and scallions.
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5 from 1 vote

Vietnamese-Style Caramelized Pork

This Vietnamese caramelized pork is sticky, sweet, salty, and savory. The combination of braised pork shoulder, chiles, shallots, lemongrass, and a sweet-salty sauce is completely irresistible.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Entree
Cuisine: Vietnamese
Servings: 4 servings
Calories: 307

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup coconut water or water, divided
  • 6 tablespoons fish sauce
  • 4 Fresno or serrano chiles, stemmed, seeded (if desired) and sliced into thin rings
  • 4 medium shallots, halved and thinly sliced
  • 2 stalks lemongrass, trimmed to the bottom 6 inches (15 cm), dry outer layers discarded, bruised
  • 4 teaspoons finely chopped fresh ginger
  • Ground black pepper
  • 1 1/2 pounds boneless pork shoulder, cut into 1 1/2- to 2-inch-thick planks, then sliced no thicker than 1/4 inch (6 mm) on the diagonal
  • 2 scallions, thinly sliced on the diagonal
  • Lime wedges, to serve
US - Metric

Instructions

  • In a 12-inch (30-cm) skillet over medium-high heat, combine the sugar and 1/4 cup coconut water. Cook, occasionally swirling the skillet to help the sugar dissolve and to encourage even browning, until the caramel is mahogany in color and smokes lightly, 5 to 7 minutes.

    ☞ TESTER TIP: Take care not to stir the caramel while the sugar is dissolving and browning as that can cause the sugar to recrystallize.

  • Remove the skillet from the heat and add the fish sauce along with the remaining 1/4 cup coconut water; the mixture will bubble vigorously and the caramel will harden in spots.
  • Return the skillet to medium heat, bring to a simmer, and cook, stirring constantly, until the hardened bits have dissolved, 2 to 5 minutes. Add the chiles, shallots, lemongrass, ginger, and 1 teaspoon pepper. Continue to cook, stirring, until fragrant, about 1 minute more.
  • Increase to medium-high and stir in the pork. Bring to a simmer and cook, uncovered, stirring occasionally, until the sauce reduces and clings to the pork, 13 to 17 minutes.
  • Remove from the heat, remove and discard the lemon grass. Taste and adjust seasoning, if needed.
  • Transfer to a serving dish and sprinkle with the scallions. Serve with lime wedges.

Nutrition

Serving: 1portion | Calories: 307kcal | Carbohydrates: 38g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 2236mg | Fiber: 3g | Sugar: 30g