Vietnamese-style caramel pork

Name: Vietnamese-style caramel pork
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 ½ tbsp Ground Nut Oil; 500 g Pork Shoulder Steaks; 2 chopped Shallots; 1 tablespoon Ground Ginger; 1 chopped Red Chilli; 75 g Brown Sugar; 1 tablespoon Fish Sauce; 2 tsp Chilli Sauce; 4 Spring Onions; Steamed Rice; To serve Pak Choi

A classic Vietnamese pork from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Vietnamese Pork in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/vietnamese-style-caramel-pork

Ingredients

1 ½ tbspGround Nut Oil
500 gPork Shoulder Steaks
2 choppedShallots
1 tablespoonGround Ginger
1 choppedRed Chilli
75 gBrown Sugar
1 tablespoonFish Sauce
2 tspChilli Sauce
4Spring Onions
SteamedRice
To servePak Choi

Instructions

01
Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
02
Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.