Vietnamese- Style Caramelised Pork Recipe

Name: Vietnamese- Style Caramelised Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g pork belly; 2 vietnamese purple shallots, chopped finely; 1/4 cup fish sauce; 1 red chili pepper, sliced (optional); 1/4 cup sweet chili sauce; 2 tablespoons rice bran oil; 1 tablespoon sugar; 2 cups reduced-sodium chicken broth; 1 tablespoon sweet chili sauce, extra; 6 mushrooms, halved; 2 green shallots, cut into 1cm lengths; coriander, for garnishing; red chili pepper, extra for garnishing

Servings: persons

500 g pork belly
2 vietnamese purple shallots, chopped finely
1/4 cup fish sauce
1 red chili pepper, sliced (optional)
1/4 cup sweet chili sauce
2 tablespoons rice bran oil
1 tablespoon sugar
2 cups reduced-sodium chicken broth
1 tablespoon sweet chili sauce, extra
6 mushrooms, halved
2 green shallots, cut into 1cm lengths
coriander, for garnishing
red chili pepper, extra for garnishing

1
Cut pork belly into 3cm cubes.
2
Combine pork with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl.
3
Mix well and stand for 15 minutes.
4
Place the rice bran oil and sugar in a wok and cook until the sugar starts to caramelise. This gives the dish it's colour.
5
Add the marinated pork mixture to the wok and stirfry over high heat until browned and mixture is thickened.
6
Add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half.
7
Add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or until the pork is tender and liquid is reduced by half again.
8
Add mushrooms and half the green onions and toss to combine.
9
Transfer to a serving dish.
10
Top pork with remaining green onions, coriander and sliced red chilli (if desired).
11
Serve with steamed jasmine rice and steamed Asian greens.
12
Suitable to freeze.
13
Note: Prep time does not include the 15 minutes standing time.

583

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: 500 g pork belly, 2 vietnamese purple shallots, chopped finely, 1/4 cup fish sauce, 1 red chili pepper, sliced (optional), and more.

Yes, Vietnamese- Style Caramelised 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.

That's it — enjoy your meal!

Vietnamese- Style Caramelised Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions