This caramel pork is my Vietnamese-inspired tackle sticky, savoury-sweet pork, with a couple of aromatic Southeast Asian flavours woven in. Tender chunks of pork shoulder simmer slowly with fish sauce, soy sauce, lemongrass, garlic and kaffir lime leaves till the sauce reduces and the pork turns superbly shiny and caramelised.
Nicky’s Notes
That is a kind of recipes the place persistence does the heavy lifting. The pork begins off cooking in a easy sugar caramel, then we add in the remainder of the components and let it slowly simmer away till the liquid reduces and the pork begins to caramelise in its personal fats.
This recipe is impressed by the attractive Vietnamese dish, caramel pork, utilizing the same strategy of simmering the pork in a sugar caramel till it’s tender and stuffed with flavour. I additionally add lemongrass and kaffir lime leaves, which aren’t all the time conventional right here, however I completely love the recent, aromatic aroma they create to steadiness the wealthy, savoury-sweet pork.
I really like this served over some easy boiled rice for a correct comforting dinner.
📋 Components for Caramel Pork
***Full recipe with detailed portions within the recipe card beneath***
Pork Shoulder
Pork shoulder is my most well-liked minimize as a result of it has sufficient fats and connective tissue to turn into superbly tender in the course of the lengthy simmer. I purchase a boneless pork shoulder joint and chop it myself.
✅ Pork stomach may even work and provides a fair richer consequence, however it will likely be fattier (and can take a bit longer – round 30 -45 minutes – to turn into tender and render a few of the fats.
❌ I wouldn’t suggest pork loin, as it may possibly turn into dry.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps within the recipe card beneath***
Make a light-weight golden caramel with sugar and water, pork shoulder and simmer for a couple of minutes. Add the remainder of the components and simmer gently till the pork is tender and the liquid has diminished and caramelised the pork (round 90 minutes).
Recipe Suggestions
- Use a heavy-based pan to assist forestall the sugar and sticky sauce from catching.
- Stir extra usually close to the top of cooking, when a lot of the liquid has evaporated and the pork begins caramelising.
- Need it saucier? Add a few splashes of water proper on the finish and stir to create a shiny sauce for spooning over rice.
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Make forward and Leftovers Information
- Retailer leftover caramel pork in an hermetic container within the fridge for as much as 3 days.
- Reheat gently in a saucepan over a low-medium warmth with a splash of water to loosen the coating. Stir sometimes till piping scorching all through.
- You can too reheat it within the microwave in brief bursts, stirring in between. Add a teaspoon or two of water if wanted so the pork stays juicy.
- This dish will be frozen. Freeze in parts, defrost completely within the fridge in a single day, then reheat till as per the above directions, till piping scorching.
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Add the sugar and water to a big heavy-based pan and stir. Warmth over a medium warmth for 3-5 minutes, till effervescent and light-golden brown.
100 g (1/2 cup) white sugar, 1 tbsp water
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Add within the pork chunks and stir. Prepare dinner for five minutes within the sugar combination, stirring usually.
1 kg (2.2lb) pork shoulder
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Add the remainder of the components, stir, carry to a simmer, then flip down the warmth to low and let it simmer gently (no lid) for 1 hour 15 minutes – to -1 hour 30 minutes, stirring sometimes, till the pork is tender (it ought to break aside with a fork pressed towards it).
480 ml (2 cups) water, 1 tbsp mild soy sauce, 2 tbsp fish sauce, 1 medium onion, 4 cloves garlic, 2 tsp lemongrass paste, 1/4 tsp salt, 1/4 tsp white pepper, 6 kaffir lime leaves
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**The liquid will evaporate throughout this time and the pork will prepare dinner and caramelise in its personal fats. You’ll be able to add a bit splash of water or oil if the liquid evaporates too quick – to cease it sticking or burning.
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**In the event you’d like a bit little bit of liquid to pour in your rice, add a few splashes of water to the pan proper on the finish of cooking the pork and stir it in, then serve.
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Serve the pork with rice and your favorite inexperienced greens. I serve mine with grilled spring onions (scallions).
Dietary info is approximate, per portion (this recipe serves 4).
Energy: 791kcal | Carbohydrates: 29g | Protein: 59g | Fats: 47g | Saturated Fats: 17g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 21g | Ldl cholesterol: 215mg | Sodium: 1279mg | Fiber: 1g | Sugar: 27g
Diet info is robotically calculated, so ought to solely be used as an approximation.
🍽️ What to serve it with
🍲 Extra of my favorite pork recipes
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