Vietnamese Caramel Pork

Tender meat in a glossy caramel sauce with the aroma of ginger and warm spices — a classic Vietnamese dish that captivates from the first bite. Prepared quickly and served with rice and vegetables.

Ingredients

• 2 tbsp Peanut oil
• 500 g Pork shoulder steaks
• 2 pcs Shallot
• 1 tbsp Ground ginger
• 1 pcs Red chili pepper
• 75 g Brown sugar
• 1 tbsp Fish sauce
• 2 tsp Chili sauce
• 4 pcs Green onion
• Rice
• Bok choy

Instructions

1. Heat 1 tablespoon of peanut oil in a wok or deep skillet over high heat. Fry the meat in batches until browned on all sides. Remove the cooked pork with a slotted spoon and set aside.
2. Reduce the heat and add the remaining oil. Add the sliced shallot, ginger, and sliced chili pepper. Cook over low heat for about 2 minutes until the vegetables begin to soften. Stir in the brown sugar, add fish sauce and 200 ml of water. Mix thoroughly.
3. Bring the sauce to a boil over medium heat, stirring until the sugar dissolves completely. Return the meat to the wok and simmer vigorously for 8–10 minutes until the sauce thickens, coating the meat with a glossy layer.
4. Taste the dish and add more fish sauce if needed. Stir in the chili sauce and mix well. Sprinkle with sliced green onion and serve with freshly cooked rice and braised bok choy.