Vietnamese Caramel Pork is the ultimate comfort food that comes together in just a few simple steps. The result is, tender, sticky and savoury pork that's full of flavour and can be served with rice, in a banh mi or a vermicelli noodle bowl. Great for leftovers for the whole family!
1/2C brown sugar
1 tbsp water
1kg pork scotch, cut into 1 inch squares
450ml coconut water
1 small brown onion, diced
4 garlic cloves, minced
1 inch ginger, minced
1 birdseye chilli, finely cut
2 tbsp fish sauce
2 tbsp tamari or soy
1/4 white pepper
steamed white rice
spring onion, sliced
long red chilli, sliced
Add the brown sugar and water into a saucepan and heat over medium heat until the sugar has dissolved and it starts to bubble. Cook for 3-4 mins or until it's turned a deep caramel colour.
Add in the pork and coconut water and turn the heat to a high to bring it all to a boil. Once boiling reduce to a medium simmer.
Skim the surface to remove any impurities and continue doing so until it looks clear.
Add in the remaining ingredients and cook uncovered for 1.5 hours or until the pork is tender. If you find that it's not tender and all of the liquid has evaporated, add in 1/2C at a time until it is.
Once the liquid has evaporated, start to stir the pork and the fat should help it caramelise.
Serve on a bed of rice with pickled veggies or asian greens and a squeeze of fresh lime.