Vietnamese-style caramel pork

Name: Vietnamese-style caramel pork
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 ½ tbsp ground nut oil; 1.1 lb pork shoulder steak; 2 shallots; 1 tbsp ground ginger; 1 red chile; 2 ⅔ oz brown sugar; 1 tbsp fish sauce; 2 tsp chile sauce; 4 green onions; Steamed rice; To serve pak choi

A Vietnamese dinner. Ready in about 35 minutes. Difficulty: medium.

10 minPrep (about)
25 minCook (about)
35 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1.1 lb pork shoulder steak

Fresh & other

2 shallots
1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
2 ⅔ oz brown sugar
4 green onions Shopping tip: Green onions (scallions).
Steamed rice Shopping tip: Jasmine rice.
To serve pak choi

Sauces & oils

1 ½ tbsp ground nut oil Shopping tip: Peanut oil (UK: groundnut oil).
1 tbsp fish sauce
2 tsp chile sauce

Spices & seasonings (1): ground ginger

1 tbsp ground ginger

How to make it

Steps in our own plain words.

Heat 1 tbsp of your oil in wok over a high heat.
Mix-fry the pork in batches till browned all over.
Remove with a slotted spoon.
Set aside.
Turn the heat right down.
Add the remaining oil.
Stir in the shallots, ginger and chilli.
Heat over a low heat for 2 mins until starting to soften.
Add the ¾ cup + 1 tbsp water, fish sauce and sugar to the pan.
Stir everything together.
Bring to your boil, stirring, so that the sugar dissolves.
Return the pork to the pan.
Bubble vigorously for 8-10 mins till your sauce thickens to coat your meat and become glossy, taste.
Mix in little more fish sauce, if needed, along using the chilli sauce.
Sprinkle with the spring onions.
Serve with steamed rice and pak choi.