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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Sophie says
Navi, can I use pork scotch filet for this recipie.
Nagi says
Yep as long as it’s fatty 🙂 N x
A. Smith says
I used this for stuffing steamed Chinese buns with lettuce and red pickled onions . Very delicious. Thanks.
Nagi says
YUM!!!! STEAMED BUNS!!!
Steven. says
Nagi this is so yum. Made 3 Times now addicted. Just saw a show on Food.tv (USA). Guy made chicken wings very similar to your recipes. However no recipe. :-(…would love to see a Nagi take on fish sauce/caramel chicken wings. 😍
Nagi says
Oooh…. the mind boggles at the possibilities……
Emma says
OMG, this was delicious. I have one happy husband tonight!
I simmer it reasonably hard over gas for 90 minutes and it was perfectly tender. One of the easiest & tastiest meals I’ve cooked. Thank you Nagi!
Nagi says
WHOOT! So pleased to hear that Emma, thanks for letting me know! N x
Lisa says
Hi Nagi, great tasty recipe. Reminds me of my trips to Vietnam. This will be another regular I will add to my menus. I had to add approx 2 extra cups of water until my pork was tender and cook time was close to 2 hrs. Well worth the extra cook time. Thanks for bringing so many great recipes to my home.
Nagi says
That’s great to hear Lisa!! Thanks for letting me know! N x
Becky says
I live in a tiny town in Panama and I looked all over…there is no fish sauce. Would plain soy work?
Second question…we have fresh coco water…is that the same as sold in stores?
I love your recipes….they are a great mix for a north american and a Panamanian…not too spicy but full of flavor. I just found you after your chicken and rice no stove recipe, so maybe I need to search more….but I would love to see some seafood treats!! Thank you.
Nagi says
The fresh coconut water should be fine! As for fish sauce, yes sub with soy but can you please add 1 tsp of finely chopped anchovies. Add it in with the soy sauce. It will dissolve and essentially when combined with soy sauce, it tastes pretty much like fish sauce. It will NOT taste fishy at the end, not even the slightest hint of fishiness, it just adds great depth to the flavour! 🙂
Mary says
Could I substitute beef of som kind?
Nagi says
Yep! Please see recipe notes 🙂
Mary Crumley says
Thank you. Love your recipes.
Keri says
Do you think this could work in a slow cooker? Looks delicious!
Nagi says
Sorry, needs to be stove to let liquid evaporate 🙂
Keri says
Thank you, Nagi! I made this today following recipe almost to a T (only change was I ran out of fish sauce and only had one tbs) and it was delicious. My only regret was not making more! 🤣
Nagi says
That’s great to hear Keri, thanks for sharing your feedback! N x ❤️
Glenda says
Love this going to try with 🐔
Nagi says
Did you see the chicken recipe?? 🙂
Shannon says
Can I use boneless pork chops cut up w the fat?
Nagi says
Hi Shannon, I’m not sure it will be juicy enough, the think with shoulder and belly is that there is fat running through the pieces. Chops doesn’t have that. It will definitely work and the meat will be tender, but inside some of the pieces it may not be as juicy as it should be 🙂 N x
Marianne says
Sorry – definitely gets the 5 star!
Marianne says
Hi Nagi
Another winner for this family! Delish and definitely needed the pickled veg or,it would have been to sweet and dry. What a flavour in the pork – just divine. It does remind me of our trip to Vietnam 😀 Will be a much used recipe. Thanks again!
Nagi says
WHOOT! So pleased to hear that Marianne! N x
Jan Patterson says
Hi Nagi, I am new to you recipes. They sound so amazing and the videos are a GREAT addition!! I have a question, though. I am highly allergic to shellfish. I had to stop going to Asian restaurants, completely, as I would Always get so sick. 😢 A friend told me it was probably the “fish sauce” that was making me sick, as people put Everything “fish” in the sauce, eg; SHELLS of some fish! (same as I add beef bones in my beef stock,etc.!) Do you think this could be the problem- – shells from shellfish in the fish sauce?? I would be so glad to know, as I could switch to low sodium soy sauce as I saw you metion for people who may not have “fish sauce” on hand. I think if someone just showed the pot a fish shell, I would get sick!! Thank you ,in advance, for your opinion as I don’t really know what goes into “fish sauce”!! I just CAN’T WAIT to try the Vietnamese Pork recipe and the Chicken version! THANK YOU SOOOOO MUCH!
Jan Patterson
Nagi says
Hi Jan! Im sorry but I can’t guess what it might be, but if you are allergic to shellfish then yes, fish sauce is probably the culprit because it is used in Vietnamese and Thai cooking (not so much Chinese though). So make this with soy sauce!! N xx
Allison says
I just made this recipe substituting soy sauce for fish sauce (1:1). I mostly did this because fish sauce was the only ingredient that I didn’t have on hand, but it still tasted good to me 🙂 Maybe Nagi will have another suggestion!
Nagi says
That’s so great to hear Allison!! Thanks for sharing your feedback – N x ❤️
Jan Patterson says
Hi, Thank you, Allison! That’s good to know; at least I know I Can substitute the fish sauce with the soy sauce! Have you used the fish sauce before? Is there a big taste difference? As long as it’s good, why should I care, really- – can’t have the fish sauce anyway!! Just wondering, I guess! I’ve always wondered if it was “fishy” tasting. If it is, not sure I’d like it anyway!! Thanx, again.
Sincerely,
Jan
Al says
Very excited to try this! I cook the quick version of this pretty regularly, and this looks even more impressive. At my old house I lived close to a Vietnamese restaurant that served “fish in a clay pot,” which was my favorite dish. I’ve never tried making it since my spouse doesn’t like catfish, but I never realized it could be done with pork!
I’m also excited to try the simple pickled vegetables since I’ve always struggled to come up with vegetable side dishes to go with various Asian meals. Thank you!
Nagi says
I hope you love it Al!
Ann says
Nagi, this one sounds soooo good, and the reviews are all great, so i am going for it tonight. Will search for the eggplant recipe recommended by Barb, since I already have the eggplant and peppers, they are begging to be made into a yummy dish. I subscribe to LOTS of cooking sites, and yours is one of my favorites. Thanks.
Nagi says
Thank you Ann! I’m so flattered – and very pleased that you enjoyed this! N x
Barb says
I made this on the weekend and served with white rice and Yumiko’s eggplant & capsicum stirfry and totally loved it.
It is amazing how it transforms at the end to a lovely sticky glaze. When I shouted from the kitchen “we have a winner”, I had a few people willing to taste test for me. And yes, I see what you mean when the pork is ready, the fat separates from the meat.
First time I bought coconut water and first time I bought eggplant. Thoroughly enjoyed this dish Nagi.
Nagi says
My mum told me!! She was so happy to hear your feedback!!! PS You crack me up – “we have a winner!!” 😂
Ann says
Barb, I just found this recipe, and based on YOUR review, I’m going to try this too! Also have an eggplant on hand and peppers, so thanks for helping me plan tonight’s dinner.
Barb says
That’s great Ann, I know you will enjoy it.
The little round purple eggplants looked so cute I just had to try the recipe. I really enjoy reading Japanese Eats and Yumiko’s teachings of Japanese culture. I think Mum and daughter would be so much fun to hang out with, very passionate about life and the kitchen.
And now Nagi has loaded a chicken version of this dish, can’t wait to give it a whirl.
Lee Leicester says
I tried this recipe a few days ago. It was a great recipe to make. I did find the sauce at the end a little too sweet
for me. I only used half the brown sugar but I think next time I will reduce it further. Your recipes are a delight
to make and not hard to follow. I really enjoy trying out your recipes. Thank you for your effort Nagi.
Rachel says
This was dinner tonight. The cooking process only took 50 minutes as opposed to 1.5 hours? Not sure why…I was certain mine was at a similar simmer to as in your video. This for me was one of the recipes that while it is cooking, I don’t think that it smells all that great and doubt it is going to be any good….I start thinking of a back up dinner and thinking I’ve wasted my time! After the pork caramelised in the fat, I took a piece to taste. Oh my god it tasted incredible! Served with rice, spring onion and chilli flakes. Thanks again Nagi – all of your recipes I have tried so far have been a real hit!
Donna says
Just wondering if this can be done in an instant pot??
MamaB says
Is this truly a traditional Vietnamese dish? I love to try different things but find we Americanize them a lot. I’m just wondering how authentic it is. Thanks for the recipe! I have it cooking on the stove right now!
Layon says
Yes, I am Vietnamese. It is very popular in Vietnam.
Nagi says
YES except I use shoulder instead of belly but even in traditional recipes they say shoulder is ok 🙂 Hope you love it! N x