Vietnamese Carmelized Pork Recipe

Name: Vietnamese Carmelized Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Adapted from The New York Times, which adapted from Michael and Thao Huynh; Serves 4; 350 mL (1 1/2 cups) sugar; 900 g (about 2 pounds) pork belly or butt, sliced into thin 3cm-long strips; 15 mL (1 tablespoon) salt; 3 mL (about 1/2 teaspoon) freshly ground black pepper; A few drops fish sauce; 2 medium-size cloves of garlic, minced; 5 mL (1 teaspoon) sesame oil; 2-3 large shallots, sliced; 4 scallions, thinly sliced, green part only; Rice for serving.

Servings: persons

Adapted from The New York Times, which adapted from Michael and Thao Huynh
Serves 4
350 mL (1 1/2 cups) sugar
900 g (about 2 pounds) pork belly or butt, sliced into thin 3cm-long strips
15 mL (1 tablespoon) salt
3 mL (about 1/2 teaspoon) freshly ground black pepper
A few drops fish sauce
2 medium-size cloves of garlic, minced
5 mL (1 teaspoon) sesame oil
2-3 large shallots, sliced
4 scallions, thinly sliced, green part only
Rice for serving.

1
1. Line the bottom of a medium- to large-sized sauce pot with one cup sugar. Place over low heat. When the sugar melts and starts to turn golden, add pork and stir until coated. Raise the heat to medium low. (The sugar will become sticky and may harden, but don't worry. It will re-melt as it cooks, forming a sauce.)
2
2. Stir in remaining sugar, salt, pepper, and fish sauce. (Careful not to overdo the fish sauce!) Cover and cook 2 minutes. Uncover, stir in garlic and sesame oil. Lower the heat and simmer to reduce sauce for about 15 to 20 minutes.
3
3. Stir in shallots and and cook until translucent, about 5 to 7 minutes. The sauce should have a thick consistency now and the pork should be caramelized. If that's not the case, raise the heat and until the sauce is further reduce.
4
4. Serve on top of rice, and sprinkle with scallions to garnish.

969

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Adapted from The New York Times, which adapted from Michael and Thao Huynh, Serves 4, 350 mL (1 1/2 cups) sugar, 900 g (about 2 pounds) pork belly or butt, sliced into thin 3cm-long strips, and more.

Yes, Vietnamese Carmelized Pork falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Carmelized Pork

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