Vietnamese Caramel Pork
Image générée par IA
Sans gluten Vietnamese

Vietnamese Caramel Pork

Tender pork shoulder simmered in a glossy caramel sauce with fish sauce, garlic, and black pepper. The sauce balances deep sweetness with savory umami and is made for spooning over steamed rice.

70 min 4 portions Medium
Toutes les recettes

Comment préparer

1
Pat the pork dry with paper towels and season it lightly with half of the black pepper. Leave it at room temperature while preparing the aromatics.
2
Heat the oil in a wide heavy-bottomed skillet or Dutch oven over medium-high heat. Add the pork in a single layer and sear for 6 to 8 minutes, turning occasionally, until several sides are deeply golden. Transfer the pork to a plate.
3
Reduce the heat to medium. Add the sliced shallots and minced garlic to the same pan and sauté for 1 to 2 minutes, stirring, until softened and fragrant but not browned.
4
Place the sugar and 30 ml of the water in the pan. Stir once, then cook without stirring for 4 to 6 minutes, swirling the pan occasionally, until the syrup is a deep amber color.
Deep amber caramel bubbling in the skillet Image générée par IA
5
Carefully add the remaining 30 ml of water in a slow stream while standing back from the steam. Stir until the caramel dissolves into a smooth sauce, then add the fish sauce and remaining black pepper.
6
Return the pork and any accumulated juices to the pan. Bring the sauce to a gentle boil, then reduce the heat to low, cover, and simmer for 35 minutes, turning the pork once or twice, until it is tender and reaches at least 74°C in the center.
7
Uncover and simmer for 5 to 8 minutes, stirring occasionally, until the sauce is glossy and thick enough to coat the pork. Taste and adjust with a small splash of fish sauce or water if needed.
8
Rest the pork for 5 minutes off the heat, then serve hot with steamed jasmine rice and fresh, crisp accompaniments.
Vietnamese caramel pork served over jasmine rice with fresh garnishes Image générée par IA

Pourquoi cette recette fonctionne

Caramelized sugar supplies a bittersweet backbone while fish sauce and aromatics deepen the braising liquid. A short uncovered finish concentrates the sauce until it clings to the tender pork.

Conservation et réchauffage

Comment la conserver

Refrigerate cooled pork and sauce in an airtight container for up to 4 days. Store rice separately.

Comment la réchauffer

Reheat gently in a covered saucepan over medium-low heat with 1 to 2 tablespoons of water until steaming hot throughout, or microwave in short intervals, stirring between each.

Nutrition / portion

545kcal
46,64 gprotéines
18,87 gglucides
31,56 glipides
P
Pantryvale editorial kitchen
Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 20 août 2026 · mise à jour le 20 août 2026