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Vietnamese Caramel Pork

Vietnamese Caramel Pork

Name: Vietnamese Caramel Pork
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Vietnamese
Ingredients: ½ cup (100 g) brown sugar, tightly packed; 1 tbsp water; 1 kg (2 lb) pork shoulder or boneless skinless pork belly, shoulder (butt) is also suitable; cut into 3 cm / 1.2-inch pieces; 1½ cups (375 ml) coconut water; 1 eschallot shallot, very finely sliced; 2 cloves garlic cloves, minced; 1½ tbsp fish sauce; ¼ tsp white pepper; red chilli and shallots or green onions, finely slice the shallots or green onions

A bowl of Vietnamese caramel pork over rice, with sliced chilli and green onion; pickled vegetables are beside it. — Vietnamese caramel pork served over rice with fresh garnishes and pickled vegetables.

Pork shoulder or pork belly simmers in coconut water, fish sauce and brown-sugar caramel until tender, then turns glossy and caramelised. Serve over rice with chilli and shallots.

By Cookin' KitchenOctober 26, 2026

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Total: 1 hour 40 minutes
Servings: 4 servings

Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Servings: 4

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Recipe

Vietnamese Caramel Pork

Pork shoulder or pork belly simmers in coconut water, fish sauce and brown-sugar caramel until tender, then turns glossy and caramelised. Serve over rice with chilli and shallots.

Cookin' · https://cookin.club/recipes/vietnamese-caramel-pork

Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

½ cup (100 g) brown sugar, tightly packed
1 tbsp water
2 lb (1 kg) pork shoulder or boneless skinless pork belly, shoulder (butt) is also suitable; cut into 3 cm / 1.2-inch pieces
1½ cups (375 ml) coconut water
1 eschallot shallot, very finely sliced
2 cloves garlic cloves, minced
1½ tbsp fish sauce
¼ tsp white pepper

Garnishes

red chilli and shallots or green onions, finely slice the shallots or green onions

Instructions

Step 1: Put the brown sugar and water in a large pot over medium heat. Stir. Once the mixture bubbles and the sugar has melted into a caramel, add the remaining ingredients.
Step 2: Stir, then adjust the heat to maintain a fairly energetic simmer—not a rapid boil or a slow simmer. On a weak stove, use medium heat; on a strong stove, use between medium and low.
Step 3: Simmer uncovered for 1.5 hours, stirring once or twice during cooking.
Step 4: At around 1.5 hours, the liquid should have reduced and the pork should be tender; the fat will separate. If the pork is not tender when the braising liquid is almost evaporated, add 1/2 cup water and keep cooking.
Step 5: Stir so the pork browns and caramelises in the fat.
Step 6: Cook until all the liquid is gone and the caramelised coating clings to the pork pieces.
Step 7: Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables make a good side; their fresh acidity balances the rich pork.

Notes

Pork shoulder (butt) or boneless skinless pork belly works well. Avoid tenderloin and loin, which can become too dry.

If you do not have eschallots or shallots, use 1/4 cup finely chopped normal onion.

Coconut milk can be used instead of coconut water; the result will be a little sweeter and saucier, with a slight coconut flavour.

Nutrition per serving

Calories: 727 kcal

Estimated values; they will vary with the exact ingredients and brands you use.

Vietnamese cuisine

Dinners
brown sugar
caramel
chilli
pork

About this recipe

Pork shoulder or belly simmers in coconut water, fish sauce and brown-sugar caramel until tender, then turns glossy and caramelised. Serve it over rice with fresh chilli and shallots.

Glossy caramelised pork served over rice with green onion and red chilli. — Vietnamese caramel pork served with rice and fresh garnishes.

Vietnamese Caramel Pork