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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I’ve made this twice, once with pork shoulder as instructed and now with pork ham (not the cooked kind, of course). Loved both but I think I actually prefer ham! Slightly less fatty and didn’t turn out dry at all. Anyhow, with your Asian Slaw AND coconut rice it’s absolutely divine.
So glad you enjoyed it Evia! N x
I followed the recipe faithfully but at the end it didn’t caramelised. Looked crap but tasted ok.
Hi Nagi, can I substitute the coconut water? Between I have been cooking your recipes since Mar 2020. My family if 4 simply love your creation. I usually browse your site for inspirations before my weekly marketing trip.
I think you’ve missed some steps in the written recipe. Could you please fix?
ignore me, I didn’t read it properly. Sorry!
How good is this Vietnamese Pork dish. Preparation- no time at all. Amazing flavours and the pork was very tender. I used Pork Butt ( recommended by my Chinese butcher ) and served with Bok Choy and steamed rice. So good my partner wants me to cook it again soon.
Yes! N x
Amazing and new family favorite! Thank you
Hi Nagi… This tasted amazing. I would like to try this with coconut milk the next time I make it. Should I reduce the amount of sugar?
Nagi novice question but when you make a recipie like this can you make it in advance? How do you suggest reheating? And could I make more to freeze?
Hi Laura, you can make in advance and just reheat in the microwave. It’s fine to freeze too! N x
Hi Nagi I have just made Vietnamese Caramel Pork delicious. The only thing it’s a bit sweet for me I added some rice vinegar.
Hi Nagi,
I’m making the Vietnamese Caramel pork dish. For the coconut water, it says 1 1/4 cup – 375 mls. 1 1/4 cup does not equate to 373ml. Which measure is correct?
Right you are Claude – that should be 1 1/2 cup! Thanks for picking that up! N x
Wow !! Such a tasty and easy recipe!! I served with rice and kimchi. Saving in my favorite recipes so I can prepare again.
Hi Nagi! Loved this recipe when I made it before. Any suggestions on pressure cooking times?
Can this be made in the Instant Pot? Maybe in the slow cooker setting?
Not this one sorry – you need it simmering with a lid off to reduce and thicken. N x
This was so easy and delicious!! The liquid was almost entirely absorbed well before the 1.5 hour mark for me, but I added an additional half cup of coconut water and turned the heat down and it turned out wonderfully!! I’ve tried your quick caramel pork before and love it equally, the flavors are addictive!
Made this last week but forgot to rate, sorry.. I have to admit that we were scared because it really did smell (fish sauce) but we should have known better, you have never failed and I´ve made over 50 of your recepis. Thank you x
Can this be served as an appetizer? Small pork bites or will the meat be too ‘shredded’?
It’s very tender, you could always serve in little lettuce cups though! N x
I made this dish several times. So easy to make. Instead of coconut water I use coconut soda by Coco Rico.
Could I use soy sauce or dark soy sauce in place of fish sauce? I don’t have the fridge room for any more bottles of sauce 🙁
Hi Katie – You could, but it will come out quite dark in colour! It will also obviously taste quite strongly of soy. I’d recommend starting with just 1 tbsp and add more if you feel it needs it. – Nxx
Nagi…you are a genius!
I have been using this site and your recipes for a few months now and they have never failed to impress!
This recipe is super easy and an absolute belter…deeeelicuous!
Thank you so much for sharing these wonderful recipes…you are the best!
You’re welcome, John! So glad you’re enjoying my recipes 🙂 – Nxx
Have made this recipe a few times now and it really impresses everyone who eats it. Can’t bring myself to admit how amazingly easy it is – that will stay my secret.