vietnamese caramel pork

Recipe VIDEO above.&nbsp;"Thit Kho To" - Tender pork in a sweet savoury glaze that has quite an intense flavour. Though made using coconut water as the broth, but it doesn't have a coconut flavour at all! It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces!&nbsp;

Vietnamese Caramel Pork

water

pork

/ 375 ml coconut water ((Note 1b))

eschallot / shallot (, very finely sliced (Note 2))

garlic (, minced)

tbsp fish sauce

tsp white pepper

Red chilli and finely sliced shallots/green onions

Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.

Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).

Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.

At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).

Stir and the pork will brown and caramelise in the fat.

Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.

Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.

Vietnamese-inspired Caramelized Pork Bowls are my vegan take on Caramelized ground Pork using lentils instead of meat substitutes. The dish comes together so quickly and is packed with flavor. My new favorite way of serving lentils! Nutfree vegan recipe. Gluten-free option. 

Vegan Vietnamese Inspired Caramelized Lentil Pork Bowls

miso (yellow

soy sauce

lime juice

rice vinegar

pepper flakes

coconut sugar (or brown sugar)

garlic (minced)

onion

ginger

garlic

or 1 green chili (finely chopped)

lentils

brown sugar or coconut sugar

rice vermicelli noodles

cucumber (thinly sliced)

green onions and sesame seeds

Make the dressing; Add all of the ingredients to a bowl and mix really well. Press the miso to the side of the bowl and mix until miso and sugar are mixed in. Set it aside.

Make the lentil pork; Heat a skillet over medium-high heat. Add the oil. Once the oil is hot add in the onion and a good pinch of salt and a good pinch of sugar. Mix and cook until the onions start to turn golden on some edges, then add the ginger, garlic, and green chili and continue to cook.

Deglaze the pan as needed with a few teaspoons of water if the mixture is drying out too much. Continue to cook until the onion is golden and starting to turn brown, 7 to 10 minutes.

Then add the lentils, brown sugar, soy sauce and mix in. Add in the 3-4 tablespoons of the mixed dressing and mix in. Cook until the sauce comes to a boil and starts to thicken. Taste and adjust flavor by adding salt if you need or add another tablespoon of the prepared dressing and mix in.

You can also add in the zest of half a lime here for additional tang. Once the sauce has thickened and lentils are starting to stick, Take off the heat .

Serve in a bowl or lettuce wraps To the bowl add cooked rice or cooked noodles, a good helping of the caramelized lentils then cucumber or other sliced fresh veggies or pickled radishes and carrots. Drizzle remaining dressing over the cucumbers and rice/noodles.

Store: store the lentils in a covered container in the fridge for upto 3 days. Reheat and serve in the bowl.

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Top 2 vietnamese caramel pork recipes from across the web

The most viewed vietnamese caramel pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vietnamese Caramel Pork

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