Vietnamese Caramel Ginger Pork

Be the first to rate

(No Ratings Yet)

Loading...

A classic Vietnamese home-cooked braise where chunks of pork are gently simmered in a glossy, bittersweet caramel sauce perfumed with plenty of fresh ginger, garlic, and fish sauce. Served over steamed jasmine rice with a side of pickled vegetables or a simple cucumber salad, it is weeknight comfort food at its most addictive.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 20 gCarbs
• 0.5 gFiber
• 17 gSugar
• 32 gProtein
• 880 mgSodium
• 650 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the pork and caramel

• 1 1/4 lb (570 g) boneless pork shoulder (or pork belly), cut into 1 1/2-inch cubes
• 1/3 cup (65 g) granulated sugar
• 3 tbsp water, divided
• 3 tbsp neutral oil
• 4 garlic cloves, smashed
• 3 shallots, thinly sliced
• 1 (1-inch) piece fresh ginger, peeled and smashed, plus 1 tbsp finely julienned ginger

For the braising liquid

• 1 cup (240 ml) unsweetened coconut water (or plain water)
• 3 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp freshly cracked black pepper
• 2 scallions, cut into 2-inch lengths
• 1 small Thai chili, optional, split lengthwise

Directions

1. Pat the pork completely dry with paper towels. In a small saucepan over medium heat, combine the sugar with 1 tablespoon of water and cook without stirring for 4-6 minutes, swirling the pan occasionally, until the sugar melts into a deep amber caramel. Immediately pour in the remaining 2 tablespoons of water (it will spatter) and swirl to combine; set aside.
2. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork in batches until deeply golden on all sides, about 2 minutes per side. Transfer to a plate and pour off all but 2 tablespoons of fat.
3. Reduce the heat to medium and add the smashed garlic, shallots, and smashed ginger to the pot. Cook, stirring, for 1 minute until fragrant, then return the pork and any juices to the pot.
4. Pour in the caramel, coconut water, fish sauce, soy sauce, and black pepper. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until the pork is fork-tender and the sauce has reduced to a glossy, syrupy consistency that coats the meat.
5. Stir in the julienned ginger, scallions, and optional chili. Cook uncovered for 2-3 more minutes to let the fresh ginger perfume the sauce. Taste and adjust with a splash more fish sauce for saltiness.
6. Serve hot over steamed jasmine rice, spooning the caramel-ginger sauce generously over each portion. Garnish with extra black pepper and scallion tops if desired.

Cook’s Notes

• The deep amber color of the caramel is the soul of this dish; if it turns black or smokes, start over as it will taste bitter.
• Pork belly can replace pork shoulder for a richer, more traditional result; simply trim off any heavy external fat and reduce the simmering time to 30 minutes.
• For an even silkier sauce, skim off any foam that rises during the first 10 minutes of simmering.
• Add the fresh julienned ginger only at the end so its bright, zesty aroma survives the long braise.
• Leftovers keep for up to 4 days in the refrigerator and taste even better the next day as the flavors meld; reheat gently with a splash of water.

You might also like

Asian

Vietnamese Beef Noodle Soup

Asian

Vietnamese Banh Mi Sandwich

Desserts

Vietnamese Three-Color Bean and Coconut Dessert

Asian

Vietnamese Shaking Beef with Lime Dipping Sauce