This Vietnamese Pork recipe is an epic Vietnamese food speciality that’s easy to recreate in your own home. Slow cooked tender pork pieces in a sticky savoury-sweet glaze, Vietnamese Caramel Pork is a magical way to transform pork shoulder into something exotic and spectacular. And it’s SO easy!
Complete your Vietnamese banquet with fresh Vietnamese Rice Paper Rolls to start and a side of fluffy coconut rice. And don’t miss the chicken version – Vietnamese Coconut Caramel Chicken!
Vietnamese Caramel Pork recipe
Vietnamese Caramel Pork is one of those gems that seem exotic, yet is unbelievably simple AND you can get everything you need at your local supermarket. The pork is braised until tender, and looks completely unimpressive until the last 5 minutes when it magically caramelises and turns into something that you’d pay serious $ for at a posh Asian restaurant.
It’s sweet yet savoury, and the pork is fork tender. It’s called Thit Kho To in Vietnamese, and it’s traditionally made with pork belly. Personally, I prefer making it with pork shoulder (butt) because I find pork belly too fatty.
I just realised – I call this “fork tender”, but I guess it’s more appropriate to say “chopstick tender”… 😂
The secret ingredient – coconut WATER
There is one ingredient in Vietnamese Caramel Pork that you may not have in your pantry but is sold in all major supermarkets nowadays – coconut water. If you’re into healthy smoothies, you may well have some stashed away!!!
It’s not expensive, $2 – $3 depending on where you get it (Asian grocer stores are cheaper), and it’s essentially the “secret ingredient” for this recipe.
It doesn’t really taste like coconut, it’s sort of salty and sweet. Which makes it ideal to use as the broth for this recipe.
Substitute for coconut water?
Make it with coconut milk! I’ve tried it, and it’s great. A little saucier, a little sweeter, with a slight coconut flavour and smell that you don’t get in the traditional recipe. See the Vietnamese Coconut Caramel Chicken recipe which is made with coconut milk.
How to make this Vietnamese Pork
I promised you this is simple – and it really is, which you’ll see in the video. It goes down like this:
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Put brown sugar and water in a pot, bring to simmer to make a caramel;
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Add pork, fish sauce*, garlic and eschallots**
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Simmer for 1.5 hours until the pork is tender. Then magically, the pot of pale brown meat pieces in a murky liquid suddenly transforms into bronzed pieces of delectable, ultra tender pork that just melts in your mouth.
* NO it will not taste fishy! It’s the Vietnamese version of soy sauce!
** French shallots, shallots, depending on where you live. The baby onions. 🙂
How to serve Vietnamese Caramel Pork
Because the glaze has quite a strong flavour, I like to serve this with plain white rice. Steamed jasmine rice would be on point.
And for a fresh side, a crunchy Asian Slaw would be very fitting – and the fresh flavour will be great to balance the richness of the pork. Or toss steamed vegetables or a garden salad with this Asian Sesame Dressing or the Nuoc Cham in this Lemongrass chicken recipe.
“This Vietnamese pork recipe is a Vietnamese food speciality. One bite, and you’ll understand why!”
I love recipes like this. Forgiving, tastes exotic, kapow! flavours. It sounds and looks exotic, but the flavours are universally appealing.
Asian Food Lovers – this is for YOU! It’s an absolute ripper that I think you’ll love! – Nagi x
Get your Vietnamese fix!
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Vietnamese Coconut Caramel Chicken – the chicken version of this recipe
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Lemongrass Chicken – one of my favourite things to grill!
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Vietnamese Caramelised Pork Bowls – the super quick version of the above
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Browse all Vietnamese recipes
WATCH HOW TO MAKE IT
Vietnamese Caramel Pork recipe video!
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Vietnamese Caramel Pork
Ingredients
- 1/2 cup / 100g brown sugar, tightly packed
- 1 tbsp water
- 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces (Note 1a)
- 1.5 cups / 375 ml coconut water (Note 1b)
- 1 eschallot / shallot , very finely sliced (Note 2)
- 2 garlic cloves , minced
- 1 1/2 tbsp fish sauce
- 1/4 tsp white pepper
Garnishes:
- Red chilli and finely sliced shallots/green onions
Instructions
- 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.
Recipe Notes:
Nutrition Information:
DON’T MISS…..
The chicken version made with coconut milk – Vietnamese Coconut Caramel Chicken!
LIFE OF DOZER
Still his favourite toy. I swear, I can feel the attitude reverberating off him every time I see him bounding around in the backyard with this toy.
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Tami says
This recipe looks great!! Can I use coconut soda instead?? It’s what I have in my pantry
lisa says
Dearest Nagi, I stumbled upon your site one late night while wrecking my brains for simple and affordable yet tasty dishes for my family; recipes which do not require fancy ingredients and are accessible to the most basic of home cooks. We have tried 4 of your dishes over the past 3 days and they are absolutely amazing! I just want to encourage you to keep up the wonderful work, and to know that your recipes are so deeply appreciated all around the world! xoxo
Nagi says
Thank you so much for your lovely message Lisa! I’m so glad you’re enjoying my recipes! N x
JD says
Thank for this recipe it was amazing!
Do you think it can be done in a slow cooker?
Please post a kungpao chicken recipe 🙏🙏
Eneida Barbosa says
I made this dish for dinner. My husband liked it. He just did not like the house smelling so fishy. I think the fish sauce I got was too strong.
John says
Another great recipe Nagi, you have the gift, well done.
The only change I made was to add a big splodge of balsamic vinegar at the end, just to reduce the sweetness of the sugar, I’m not much of a sweet tooth.
tunadip says
Hi Nagi, I just made this for dinner! Can I just say I am so amazed that how you described the pork being “unimpressive” and then how the pieces “magically caramelises” actually happened in my kitchen! 🙂 I didn’t manage to simmer for 1.5hours, only managed 45mins. So they were tasty, but could afford to be more tender. Will try this again and maybe with your chicken recipe this time! THANKS again, Nagi!
Nagi says
Terrific to hear you enjoyed this!! Thanks for taking the time to come back and let me know – N x
Mira says
I love your recipes. Thank you so much for sharing.
Nagi says
You’re so welcome Mira! I’m glad you like them! 🙂 N x
Berny says
That dish was just amazingly good!!
Followed your recipe and served with basmati rice and your pickled carrots and cucumber.
No words in my dictionary are good enough to tell you how great you are!!
Every recipe I have tried from your site has been a 10/10 !!!!!!
You are the best in the web world of cooking!!!
Nagi says
That’s terrific to hear Berny! So pleased you enjoyed this 🙂 PS You’re giving me a big head…
Jen says
I don’t have any coconut water and don’t have time to head to the shops. Will it be ok without? I’ve made this a few times and love it!
Nagi says
Sorry Jen it’s kinda critical!
Jen says
I ended up using coconut milk and it was delish!
Kimiko says
This looks amazing! How long would you recommend cooking in a pressure cooker?
Cinthya Sequeira Sibaja says
Hello from Costa Rica,
It is recommendable to prepare this dish for 24-30 people? Any special recommendation?
Thank you & Pura Vida!!
Nagi says
Hi Cinthya! Just don’t crowd the pot – so use large ones, and make them in multiple pots! It reheats great too 🙂
Cinthya Sequeira Sibaja says
Thank you Nagi!!
Prithika says
Since your fish in lemon butter cream was such a hit at home, I came running back to your website. After trying both recipes, I’m convinced that you have magical powers, and you sprinkle pixie dust on anyone reading through your website! There’s no other way to explain how these incredibly simple recipes end up tasting so exotic and delicious! This pork reminded me of candied meat that I’ve had in Singapore and Malaysia, only way way better.
Nagi says
Seriously, you’re making my head grow SO BIG!!!
Cris says
Allergic to fish oil what can I use to substitute.
Nagi says
Just soy sauce is fine 🙂
Rustylady says
This dish is a firm favourite in our house. I team it with water spinach stir fry. It’s Great! I’ve just subscribed to your email, and downloaded your ebooks. I’m now looking forward to trying your other recipes!.
Nagi says
Wonderful! So glad you love this as much as I do Rustylady thanks for letting me know! N x
Marilynn Boerema says
I love this dish!!! I have made this multiple times for family and friends who have requested the recipe. Yummy stuff!! I have added Thai Basil leaves toward the end of cooking which adds a great twist in flavors. I serve with toppings of cilantro, green onions, chili peppers, sriracha sauce to be added as desired. Thank you so very much for this recipe!
Lindi says
Hi Nagi
I used regular brown sugar, not the moist brown sugar I take it you’re referring to and found it did not melt at all. It started to and when all the liquid had evaporated it turned back to regular looking brown sugar….so added more water just to find it evaporating again….so I never had any caramel to start with. Is the sugar the problem?
Love your blog, recipes fantastic!
Lindi
Nagi says
Hi Lindi! Do you mean sugar granules??? I’m confused! The only brown sugar I know are fine granules that are kind of sticky, rather than like sand like white sugar 🙂 N xx
Lindi Schmidt says
Yes just like white sugar only brown….but we also get a kind of sticky looking sugar here in SA which always looks damp, so I thought that maybe that is what you used…I used the brown sugar granules that look like white sugar granules…hope I am making sense
Taunya says
Does this recipe work cut in half?
Nagi says
Hi Taunya! It should be fine but use a saucepan rather than a pot 🙂 N x
Carrie Bustillos says
Hi Nagi,
Is there something I can substitute the fish sauce with? Oyster sauce?
Nagi says
Hi Carrie! I think 2.5 tbsp of oyster sauce and remove 1 packed tbsp of brown sugar 🙂 Oyster sauce will definitely be better than using soy sauce. N x
Camille says
Nagi:
This is an amazing recipe. I thought I made enough for an army but couldn’t stop eating it, so there are fewer leftovers than planned. I followed it about 90% but tripled the garlic.
Thanks for sharing the recipe.
Christine says
Hi Nagi. This is another winner recipe! My husband and I enjoyed it so much we ate it all! (I was hoping for left overs). We ate it with steamed white rice, pickled carrots and daikon, and fresh cucumbers. It was fantastic! This recipe is a keeper! I was a bit nervous when I first started cooking it because the overpowering smell of fish sauce, but when it was finished cooking it tasted great. It was well worth it! Thank you for sharing yet another wonderful recipe!
Nagi says
I absolutely love hearing that Christine!! Thanks so much for letting me know – N x
Heather says
This was absolutely fantastic! Very tender meat with delicious glaze – perfect! The only changes I made were to marinate the pork in the fish sauce, shallots, and garlic for a while before cooking. I also threw it in the oven once I added the liquid. 300 for about 2 hours, then finished it on the stovetop. The last 30 seconds are crucial, I almost burned the pork and ruined the whole thing! Served over bin bowls – amazing dinner for ~$7 for 2.
Nagi says
That’s so great to hear Heather! Thank you for letting me know you enjoyed it! N x