Vietnamese Caramel Pork
Published Wednesday, January 19, 2022
Vietnamese Caramel Pork
Submitted by Kevin Ng, Screening Promotion Planner, Prevention and Screening Clinical Services
Ingredients:
1/2 cup brown sugar, tightly packed
1 tbsp water
2 lb pork shoulder or boneless skinless pork belly, cut into 3 cm pieces
1 1/2 cups coconut water
1 shallot, finely sliced
2 garlic cloves, minced
1 1/2 tbsp fish sauce
1/4 tsp white pepper
Red chili and finely sliced shallots/green onions to garnish
Instructions:
1. Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
2. Keep stirring as you adjust the heat so it is simmering energetically.
3. Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
4. At around 1.5 hours, when the liquid has reduced down and the pork is tender, the fat will separate.
5. Stir the pork to help it brown and caramelize in the fat.
6. Once the liquid is all gone and it is now stuck on the pork pieces, it is ready.
7. Serve over rice, garnished with fresh chili and shallots.
Serves 4
From recipetineats.com
Healthy Eating Tip: Coconut water is a rich source of potassium and vitamin C. Try it instead of water or juice in a smoothie to reduce sugar and add a kick of vitamins.