Vietnamese Caramel Pork
Pork shoulder slowly braised in a dark caramel with fish sauce, garlic, shallots, black pepper and coconut water until sticky and glossy.
makes 21 blocks, about 48p each
- Time
- 2 hr 5 min15 min prep · 1 hr 50 min cook
- Makes
- 21 blocks
- Cost per blockPer block
- 48p
- Calories per blockCalories
- 109 kcal
- Spice
Ingredients
- 800gpork shoulder, fat trimmed, 3cm chunks
- 250gpork belly slices, rind removed, 3cm pieces
- 70gcaster sugar
- 50mlfish sauce
- 4 (120g)shallots, thinly sliced
- 6 cloves (30g)garlic, finely chopped
- 3g (1 tsp)black pepper, coarsely ground
- 1 (10g)red chilli, sliced, optional
- 500mlcoconut water, unsweetened
- 200mlwater
- 4 (60g)spring onions, sliced
Allergens: Fish. Check the labels on stock cubes, sauces and pastes, as brands vary.
Nutrition
estimated| 1 block | 3 blocks | |
|---|---|---|
| Energy | 109 kcal | 327 kcal |
| Protein | 10.2g | 30.6g |
| Carbs | 5.4g | 16.2g |
| Fat | 5.3g | 15.9g |
| Fibre | 0.5g | 1.5g |
| Salt | 0.65g | 1.95g |
Method
- Step 1: Put the sugar and 30ml of the water in a large heavy casserole over a medium heat. Cook without stirring, swirling the pan now and then, until it turns a deep amber caramel. (6–8 min)
- Step 2: Take the pan off the heat and stir in the shallots and garlic for 30 seconds; the caramel will sizzle and stop darkening.
- Step 3: Return the pan to a medium-high heat, add all the pork and turn it in the caramel for 5 minutes until coated and starting to colour.
- Step 4: Add the fish sauce, pepper, chilli, coconut water and the rest of the water. Bring to a simmer, cover and cook gently for 1 hour.
- Step 5: Uncover and simmer for 30–40 minutes more, skimming off the fat now and then, until the pork is very tender and the sauce has reduced to a dark, glossy glaze.
- Step 6: Stir in the spring onions, then cool and freeze in 70g blocks.
Hotter: add 2 sliced bird's eye chillies with the fish sauce.
Serve it
Jasmine rice with cucumber and pickled carrot · Steamed rice and stir-fried greens · Lettuce cups with mint, coriander and rice
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 109 | 10.2g | 5.4g | 5.3g | 0.5g | 0.65g |
| Per 3 blocks | 327 | 30.6g | 16.2g | 15.9g | 1.5g | 1.95g |
Cook’s notes
- Take the caramel to the colour of strong tea. Too pale and the dish tastes only sweet; burnt and it turns bitter, so start again if it smokes.
- For a leaner batch, use 1kg of shoulder and no belly, and skim the fat well before cooling.
- No coconut water? Use water and add 10g more sugar.
Serve it
Jasmine rice with cucumber and pickled carrot · Steamed rice and stir-fried greens · Lettuce cups with mint, coriander and rice.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 327 kcal and 30.6g protein before rice, bread or potatoes.
Vietnamese Caramel Pork questions
Why make a caramel first?
The caramel gives the dish its colour and a bittersweet depth that sugar added later can't. Cooking the pork in it before the liquid goes in coats every piece, so the glaze clings at the end.
Can I make it without the belly?
Yes. Use 1kg of shoulder in total. The sauce will be a little less rich, but shoulder alone still braises to tender, sticky pieces.
Can I use chicken instead?
Chicken thigh fillets cut into large chunks work well. Simmer them covered for 20 minutes rather than an hour, then reduce the sauce in the same way.
Sauces that go with it
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Updated . Nutrition, costs and yields are estimates.