Vietnamese Caramel Pork

Deliciously savory Vietnamese Caramel Pork awaits, but after you prep, what's the secret ingredient that'll make it sing?

sweet and savory dish

Craving a taste of Vietnam without the fuss? This Vietnamese Caramel Pork recipe is surprisingly simple, delivering a symphony of savory, sweet, and umami flavors in every bite.

Forget takeout – let's unlock the secrets to this authentic dish in your own kitchen!

Ingredients

list of cooking ingredients

Alright, let's round up what we need for this flavor-packed adventure! I'm betting you've got most of this stuff already. First off, cooking oil – a tablespoon and a half – peanut oil's my jam. Next, half an onion, diced. Then, some zesty ginger – two teaspoons, minced or grated. Don't forget 2 minced garlic cloves and, that's right, a chili.

Now, for the star: one pound of ground pork! Gotta have five tablespoons of packed brown sugar, but don't skimp or it won't caramelize. Fish sauce is up next – two tablespoons. I bet you're thinkin', "Ew, fish sauce?" Trust me, it adds magic, really!

And now to serve, sliced green onion, rice (I like jasmine!), and finally, tomato, cucumber, and sliced red chili for garnish, these are optional, but hey, why not?

Instructions

data training until october

Now that we've got all our ingredients prepped and ready to go, let's get cooking! I want you to heat the oil in a skillet over high heat like it owes you money!

Next, sauté the diced onion, grated ginger, minced garlic, and chili for two minutes. This sets the dish flavor foundation.

Add the ground pork and cook for about two minutes—until it's all white, breaking it up as you go. I don't want no meat clumps, it ruins the experience!

Now, get ready for the star: the sauce! Throw in the packed brown sugar and fish sauce. Stir it all together, then step back. Let it cook, undisturbed, until the juices evaporate and the pork starts to caramelize—about two minutes.

Stir, and step back again for 30 seconds each time, about twice more, until it's caramelized to your liking. And there you go.

Recipe Notes

recipe preparation and instructions

I've got a few things to say before you plunge into the recipe! Birds eye chilis pack a real punch – they're tiny red devils, about 1.5 to 2 inches long. Feel free to swap them for something milder or skip 'em altogether, especially if you've got little ones. Sriracha on the side is always a win!

This recipe's super flexible. Chicken and turkey are fantastic, and beef works too.

Now, for a flavor boost, try lemongrass! Chop the white part of one stalk super fine—I mean *really* fine—and toss it in with the garlic. Got lemongrass paste? Add it with the brown sugar. Trust me, you won't regret it. It just makes it all taste so much more authentic too. You can vary the amount of fish sauce depending on your preference.

Nutrition Information

health and dietary facts

If you're keeping tabs, I've crunched the numbers for you, but just a heads up – these are for the pork stir-fry *only*. So, no rice or extra veggies included! I calculated one serving (about 153g) packs around 341 calories – not bad, right?

Let's break it down! You're looking at about 17g of carbs, 22g of protein (boom!), and 13g of fat. Saturated fat's around 3g. Cholesterol clocks in at 110mg, so keep that in mind.

Now, for the minerals – there's 782mg of sodium… I know, it's a bit high. Plus, 425mg of potassium, 1g of fiber (every little bit helps!), and 16g of sugar… blame the caramel!

Vitamins? We're talking about 30 IU of Vitamin A and 3mg of Vitamin C. Last but not least, you'll get approximately 40mg of calcium and 1mg of iron. There you have it!

Short Recipe Version

Vietnamese Caramel Pork

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 4

Ingredients:

  • 1.5 lbs pork shoulder, cut into 1-inch cubes
  • 3 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/4 cup water
  • 1 green onion, chopped (for garnish)

Instructions:

  1. In a bowl, combine pork, fish sauce, sugar, soy sauce, and pepper. Marinate for 15 minutes.
  2. Heat oil in a pot or Dutch oven over medium-high heat. Add garlic and cook until fragrant (about 30 seconds).
  3. Add the marinated pork to the pot and brown on all sides.
  4. Pour in water and bring to a simmer. Reduce heat to low, cover, and cook for 30 minutes, or until pork is tender and the sauce has thickened.
  5. Garnish with green onion and serve over rice.

Nutrition Information (per serving, estimated):

  • Calories: 450
  • Protein: 40g
  • Fat: 25g
  • Carbohydrates: 10g