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
-
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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Olga Wollinka says
Hi, what about using a crock pot? I live at 6,000 feet in Colorado, and since water boils at 199 degrees F, it takes longer to cook things. When i make your carnitas, it takes 6 hours on high, at least. I was looking for an Asian pork shoulder recipe, since i can’t make carnitas all the time!
Judy johnston says
i too live at 4500’ in CO…..i leave the lid off the crockpot when i want liquid to evap. May have to play with WHEN to remove lid and at what temp to start with the lid off (at what point is it simmering to start with lid off). i’d give it a try if i were at 6K’
Nagi says
Hi Olga! Unforutnatey this doesn’t work in a crockpot 🙂 Liquid needs to evaporate 🙂
Hollie says
Wonderful recipe. Followed as written. The pork was tender and caramelized about 1 hr 10 min in for me. I served it with rice noodles, sliced cucumbers, shredded carrots, peppers, and cilantro.
Nagi says
So pleased you enjoyed this Hollie! Thank you for letting me know!! N xx
Amanda M says
Hi Nagi, I love your recipes and am a big fan of your blog. Just wondering whether pork neck would work here?
Thanks
Nagi says
Yes it would be great Amanda! 🙂 Thank you for your kind words, so glad you enjoy my blog! N xx
Ana says
Hi – I’m DYING to make this but have one question on the sugar. I’m wondering if there is a sugar substitute that I can use instead of brown sugar to reduce the number of calories. Have you tried any other sugars? I know it needs to caramelize but do you have any sugar options I can try?
Thanks so much!
Nagi says
Hi Ana! Unfortunately I am not sure if it’s possible to sub the sugar 🙁 Sorry!
Charlie says
Hi, this looks delicious. Can I use light muscovado sugar instead of the brown sugar? Thanks 🙂
Nagi says
Hi Charlie! Yep you sure can! 🙂
Leah says
This was awesome, I have been cooking Vietnamese food for years. The only thing different I did was after I cut the pork into pieces i patted dry, then put into a bowl. Added 2 tbsp brown sugar and 5 spice seasoning by eye. Used hands to rub into all the meat. Then added about 2tbsp fish sauce and 1 1/2 tbsp soy sauce mixing it with my hands. Then let it marinate. Then followed your recipe. Really good with jasmine rice.
Nagi says
That’s great Leah! So pleased to hear that! N x
Leah says
I did end up adding more coconut water vs regular water. Probably cups total. So tender and so good. Thank you.
Leah says
Sorry that’s 2 cups coconut water.
Alipio says
It’s nice
Danforth says
Hello! Made this tonight and was very happy with the results. You were bang on about the meat really hitting its stride at the very end of the simmer.
I had one small problem, however. Once all the liquid has been reduced, I was left with the tender pork but also a black goop that was spread around the pot. I’m assuming it was what was left of the shallots. It gave the meat a burnt taste if some goop happened to be stuck to it.
Do you have any way of mitigating this? Less heat maybe? I did use two shallots since I was trying to free up some space in my pantry. Maybe using only one shallot will make it half the problem.
Thanks again for the recipe!
Nagi says
Hi Danforth! If you use one and slice it really thinly, it basically dissolves so you won’t be left with “burnt gloop”! 🙂 N x
Taunya says
Can chicken broth be used in place of the coconut water?
Nagi says
Sorry not for this one! 🙂 N x
Valerie says
I watched the video and the pork looks amazing! However when I made it, mine came out a bit tough! Do you have any tips for me 🙂 it tasted great though
Inger Hall says
mine became hard because I cut the pieces too small. It is a fabulous recipe and my family love it.
Nagi says
Hi Valerie! Keep cooking 🙂 Add a bit of extra water to allow it to cook longer until it’s super soft!
Nancy says
Hi Nagi,
thanks for sharing this recipe – can this be made in an instant pot?
Wendy says
Great question! I was thinking the same thing when I was reading the post. Lol
Nagi says
I’m sorry not this one, needs to evaporate and need to be able to control heat like a stove 🙂
Stevee says
I have made it in the instant pot. I then put the meat in a large wok with some of the liquid so that it thickens and clings to the meat. Super yum!
Nagi says
So pleased to hear that Stevee! Thanks for letting me know 🙂 N x
Yvonne L. Barnett Westover says
I have a 5.21 bone-in pork shoulder butt roast. Do I double the ingredients and cooking time?
Nagi says
Hi Yvonne! Use the recipe scaler by clicking on the Servings slider and slide until the pork becomes the weight you are using. You’ll need to use a large wide pot, but it might take longer for the liquid to reduce than the pork to cook. So when the pork is tender (pry with 2 forks), take them out then put them back in once the liquid has reduced right down and the fat is separated (per video), then put it back in to brown. 🙂 N x
Inger Hall says
WHAT is a recipe scaler and where do I find it please!!!!
Yvonne L. Barnett Westover says
Awesome. Thank you.
Gary says
Made this for the 3rd time since seeing it in a GIF on Reddit. It is absolutely phenomenal. The closest thing to a restaurant quality dish I have ever made. Paired it with coconut rice and it was fantastic. Enjoyed by all. Now I need to figure out how to make it the night before so I can bring it to potlucks. Any suggestions on how to keep it delicious for the next day?
Nagi says
Hi Gary! So glad you enjoy this as much as I do! It’s such a juicy cut of pork, you should be able to just reheat it in the microwave. Make sure you scrape all the residual fat in the pot into the container because that’s what will keep it nice and glazed on the surface 🙂
Laura says
Fixed this last night & it was awesome! We all loved it – thanks so much!
Nagi says
WHOOT WHOOT!!! 🙌🏻
Erin says
Hi Nagi! I made this last night exactly per the instructions and it was DELICIOUS! Sticky, savory and SO yummy. I wish it had more of a “sauce” to go with it. If I doubled the ingredients but kept the pork portion the same, do you think that would work?
Nagi says
Hi Erin! For this recipe it can’t really be “saucy” 🙂 However, did you see the chicken version linked in the recipe? It is made with coconut MILK instead of water so it can be a bit saucier 🙂 N x
Melissa says
Hi! I made this once and it was a hit!! I will be doing this again for Thanksgiving! If I double the pork this time, how much coconut water should I add? How much more cooking time is needed? Thank you!!
Nagi says
Hi Melissa! Scale the recipe by using the slider by hovering over servings 🙂 Then it will tell you how much coconut water to add. Boil rapidly to reduce the liquid faster and try to cook for the same time because if you cook for longer, the pork will start falling apart. If the pork gets too soft before the liquid reduces, remove it using a slotted spoon. Let the liquid reduce right down then put the pork back in right at the end just to brown it 🙂 N x
Sally says
Hi Nagi
I’ll be giving classes at a new informal cooking workshop here in the UK in the spring (very exciting!). I wanted to include your amazing Vietnamese Caramel Pork as everyone always loves it, but I noticed the other day that it doesn’t survive unless it’s eaten immediately. It goes a bit hard and chewy after a few hours, instead of retaining its gorgeous soft stickiness.
Could you recommend another Vietnamese (or Korean) pork or chicken dish that would last without too much loss of quality until students got home?
Hoping you can help! 😀
Sally
Maryanne says
I can’t believe something this easy to make tastes so good! The only thing I didn’t enjoy too much was cutting up the pork. I’ll ask my husband to do that next time! 🙂
Nagi says
Ba ha ha!!! Yes, delegate it! 😂
Eileen says
OMG Nagi! I thought I’d made a mistake. I’m in Oz and bought a ‘small’ pork shoulder, thinking I’d double the recipe. By the time I cut through the fat and got to the meat, I think I only had about 1.5kg of meat, but doubled the sugar anyway. Horrified initially, then made another fatal mistake by mistaking the sesame oil for fish sauce! Luckily, I managed to scoop out the sesame oil, but the double portion of sugar was already in the pot. It came out delicious anyway! Love this recipe. Will do it again. And fail proof!
Nagi says
That’s terrific to hear Eileen! So glad you enjoyed this, thank you for letting me know! N x
Marita says
Hi Nagi, i’ll have a party 2 days from now, can i prepare it in advance and put it on a fridge?
Nagi says
Yep, it reheats great in the microwave!