Vietnamese Clay Pot Pork Recipe

Name: Vietnamese Clay Pot Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 3 pounds pork shoulder cut into 1-inch cubes; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 shallots sliced 1/8-inch; 2 cloves garlic crushed; 2 thai chiles crushed; 2 inches ginger piece, fine julienne; 1 cup caramel sauce 1/2 pound palm sugar, 1/2 cup fish sauce; 1 cup pork stock; 3 cups coconut water; 1 cup green onion sliced thin; 1/4 bunch cilantro leaves

Servings: persons

3 tablespoons canola oil
3 pounds pork shoulder cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 shallots sliced 1/8-inch
2 cloves garlic crushed
2 thai chiles crushed
2 inches ginger piece, fine julienne
1 cup caramel sauce 1/2 pound palm sugar, 1/2 cup fish sauce
1 cup pork stock
3 cups coconut water
1 cup green onion sliced thin
1/4 bunch cilantro leaves

1
1. Season pork with salt and pepper. Heat oil in a Dutch oven over high heat. Add the pork in batches and sear on all sides for 4-5 minutes or until well browned. Transfer the meat to a clay pot.
2
2. Pour off all but 2 tablespoons of oil and add the shallots, reducing heat to medium and cook for 3 minutes. Add the garlic, chiles and ginger and cook for an additional 3 minutes, stirring frequently. Transfer the cooked aromatics to the clay pot with the pork.
3
3. Add the caramel sauce, pork stock, and coconut water to the clay pot and bring to a simmer. Cover and place in a 350F oven for approximately 1.5 hours, or until the pork is tender, but not falling apart.
4
4. Serve the pork along with the cooking liquid in a bowl and garnish with green onion and cilantro along with a side of steamed rice.

1188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tablespoons canola oil, 3 pounds pork shoulder cut into 1-inch cubes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and more.

Yes, Vietnamese Clay Pot Pork falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Vietnamese Clay Pot Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions