Vietnamese Caramel Pork is classic comfort food. Pork shoulder or Pork Belly is braised until it has a beautiful caramel colour and becomes tender and full of flavour, then it is caramelised in its own juices and fats.

STEP 1
This recipe works best with pork shoulder or pork belly. You can leave the fat on as it will melt off while braising.

STEP 2
Cut pork into 3cm pieces.

STEP 3
Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar has melted add the pork, shallot, garlic, fish sauce and white pepper.

STEP 4
Stir, then adjust the heat to a gentle simmer. Simmer uncovered for 1.5 hours. Add in the spring onion and stir as the pork caramelises and browns.

Vietnamese Caramel Pork Belly or Shoulder

Vietnamese Caramel Pork is one of those really easy dinner recipes that is full of flavour and made with just a few simple ingredients.

Vietnamese Pork Ingredients

Pork Shoulder – you can also use port belly. Boneless and skinless.
Coconut Sugar – you can use brown sugar or even granulated raw sugar.
Coconut Water – this adds a subtle flavour, you could replace with water or it does also work with coconut milk.
Eschallots – also known as French shallots, you could replace with 1/4 brown onion.
Garlic – fresh sliced or paste.
Fish Sauce – this adds salt, it’s the Vietnamese version of soy sauce.

WHAT TO SERVE WITH CARAMELISED PORK BELLY / SHOULDER

This pork has quite a strong flavour so is great served with plain steamed rice, I like to use Jasmine rice.

Simple pickled vegetables are great along with this rich dish. Use a peeler to peel ribbons from one carrot and two cucumbers. Place 1/2 cup apple cider vinegar or rice vinegar, 1/4 teaspoon salt and 1 tablespoon sugar in a bowl, stir then add the carrot and cucumber. Set aside for 20 minutes until the vegetables soften then drain. Add in a few sprigs of coriander or mint.