My version of porc au caramel is definitely not as per the original as we prefer to add in a lot of vegetables to make this a 1-pot dish. However, these are listed as optional and excluding them will keep you closer to the original dish.
Porc au Caramel / Vietnamese Caramelised Pork
Course: lunch, dinnerCuisine: Vietnamese, AsianDifficulty: Harder4
servings15
minutes40
minutes550
kcal55
minutesCaramelized pork – salty and sweet, this traditional Vietnamese dish epitomizes the marriage of cooking styles in Vietnam. The dish is normally made with palm sugar and fish sauce and is served with rice.
Ingredients
500g pork fillet or shoulder or tenderloin
3 tbsp sugar
2 Large onions
2 Large onions
3 tbsp fish sauce
4 spring onions
1 tbsp oil
1 tbsp oil
1 tbsp oil
1/2 Bok Choi (optional)
1 pack mange-tout beans (optional)
1/2 pack baby marrows cut in strips (optional)
1 chili, diced (optional)
1 tbsp Soy Sauce (optional, add a pinch of salt instead)
Directions
- Slice the pork in thin strips about 5mm wide and 3cm long.
- Slice the onions and garlic into thin strips.
- Heat a wok and add the oil. Allow to get hot.
- Add the pork, half at a time and stir fry until sealed. Set aside the first batch while cooking the 2nd half, then recombine in the wok. Make sure the moisture from the pork is evaporated and the pork is lightly golden.
- Make a well and add the sugar in the middle. Allow the sugar to caramelize to a dark brown, but not burnt.
- Stir-fry the pork into the caramel for 1 minute, this will coat the pork with the caramel.
- Add the onions and garlic, stir-fry for 2 minutes. Add the ginger if using.
- Add in the zeal, grind in some fresh black pepper. Stir-fry for another minute.
- If using extra vegetables, add them in now and stir-fry for 2 minutes.
- Add in 300 ml water and reduce the heat, allow to simmer for 20 minutes until the liquid is golden and reduced.
- Add in the fish sauce and give a last stir before serving.