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Home Pork Recipes

Vietnamese Caramel Pork

By:Nagi
Published:4 Oct '17Updated:6 Sep '21
496 Comments
Recipe v Video v Dozer v

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 is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

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”… 😂

Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

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:

  1. Put brown sugar and water in a pot, bring to simmer to make a caramel;

  2. Add pork, fish sauce*, garlic and eschallots**

  3. 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. 🙂

Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

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!

  • Bun Cha – Vietnamese Meatballs (Noodle Bowl)

  • Vietnamese Coconut Caramel Chicken – the chicken version of this recipe

  • Vietnamese Rice Paper Rolls

  • Lemongrass Chicken – one of my favourite things to grill!

  • Vietnamese Caramelised Pork Bowls – the super quick version of the above

  • Vietnamese Noodle Salad

  • Browse all Vietnamese recipes

Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

WATCH HOW TO MAKE IT

Vietnamese Caramel Pork recipe video!

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Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! recipetineats.com

Vietnamese Caramel Pork

Author: Nagi
Prep: 10 mins
Cook: 1 hr 30 mins
Total: 1 hr 40 mins
Main
Vietnamese
4.93 from 141 votes
Servings4
Tap or hover to scale
Print
  • 2455
Recipe VIDEO above. "Thit Kho To" - Tender pork in a sweet savoury glaze that has quite an intense flavour. Though made using coconut water as the broth, but it doesn't have a coconut flavour at all! It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces! 

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:

1b. Other proteins/cuts: This recipe is suitable for slow cooking cuts of pork like shoulder/butt and belly. Please don't try this with tenderloin or loin - it will be too dry, there is not enough fat in those cuts.
This recipe will also work great with beef - use slow cooking cuts like chuck, gravy beef and brisket. I don't think the flavours will work with lamb. And I've now shared the chicken version - Vietnamese Coconut Caramel Chicken (it's stickier / saucier).
1b. Coconut water is different from coconut milk. It's more like a whitish water, and it tastes salty / sweet, and not really of coconut at all. It's sold at supermarkets here in Australia in the drinks aisle - it's popular for "healthy" smoothies and the like, and costs $2 - $3 (Asian stores are cheaper).
This recipe does actually work great with coconut milk as well, and I've since shared a coconut milk version using chicken - Vietnamese Coconut Caramel Chicken.
2. Eschallots are also known as French shallots / French onions and look like small onions. Don't get too hung up on this - you can even use normal onions, finely chop 1/4 cup. 
3. PORK TENDERNESS: The variable in this recipe is the time it takes for the liquid to reduce down vs pork being tender. If your pork is not quite tender enough by the time the braising liquid is almost evaporated, just add 1/2 cup water and keep cooking.
4. Simple Pickled Vegetables: Use a carrot peeler to peel ribbons from 1 carrot. Slice 2 cucumbers. Place 1/2 cup rice vinegar (or cider vinegar), 1/4 tsp salt and 1 tbsp white sugar in a bowl, stir. Add carrot and cucumber, stir.  Set aside for 20 minutes until the vegetables soften then drain. Coriander/cilantro and mint are great additions to a simple pickled veg like this. Serve with pork.
5. Adapted from various recipes from Vietnamese cookbooks and this one from Luke Nguyen SBS Food (I found the liquid ratio too high).
6. QUICK VERSION: Here is a quick version inspired by this recipe that I have shared using pork mince (ground pork) -> Vietnamese Caramelised Pork Bowls.
7. The calories in the table below are overstated because it assumes all the fat in the pork shoulder is consumed but there is fat left in the pot after serving.

Nutrition Information:

Serving: 365gCalories: 727cal (36%)
Keywords: Vietnamese caramel pork, Vietnamese pork recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

DON’T MISS…..

The chicken version made with coconut milk – Vietnamese Coconut Caramel Chicken!

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! www.recipetineats.com


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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Hi, I'm Nagi!

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496 Comments

  1. Jen says

    March 19, 2022 at 11:50 am

    This looks amazing. I am going to cook this for my family lunch this weekend! Do I add the coconut water in the first step?

    Reply
  2. Kiran says

    March 15, 2022 at 11:11 am

    5 stars
    Hi Nagi – this recipe looks amazing. Thank you so much for your detailed steps. My son is allergic to coconut/tree nuts. Is there a replacement for coconut water?

    Reply
    • Kiran says

      March 23, 2022 at 5:15 am

      5 stars
      Thanks so much for this recipe. So, just wanted to update – my son is allergic to coconut so I made the following changes.

      Used water
      Added 2 tablespoons white wine vinegar
      Added a sliced Thai pepper
      (I doubt any of this is a good replacement for coconut water, but it maintained flavor)

      The water dissolved off before meat was tender so added a 1/2 cup hot water.

      The meal came out delicious. My kids were in heaven! Served with jasmine rice with chopped scallions as garnish.

      Reply
  3. Lynda says

    March 12, 2022 at 10:43 am

    5 stars
    Amazing Nagi! Why haven’t I made this sooner??? I was concerned that this wasn’t going to work but then just like magic it came together at the end like you said it would. Tender, delicious and lip smacking. Thanks for another fantastic recipe, please give Dozer a scratch behind his ear from me ☺️

    Reply
    • Nagi says

      March 12, 2022 at 12:41 pm

      I am happy you enjoyed it Lynda and Dozer says thanks!! N x

      Reply
  4. sandy williams says

    March 5, 2022 at 10:39 pm

    Please pay close attention to Nagi’s advice to use “skinless” pork belly.
    I made the mistake of using boneless pork belly with the skin on.
    In the last 5 minutes of cooking I heard popping. When I approached the stove one piece of pork exoceted from the saucepan, hot sticky caramel sauce exploded onto the walls, the ceiling, my forehead, my hair – in fact most things within a 2 metre radius.
    After an extensive clean up I sit with a piece of ice on my forehead, enjoying a delicious meal and my partner telling me this dish is a winner vowing to pay heed to Nagi’s instructions to the letter.

    Reply
    • Nagi says

      March 6, 2022 at 4:21 pm

      Oh wow! I am glad that you are ok!!! N x

      Reply
  5. Janice Clarke says

    March 2, 2022 at 3:38 am

    Is there a substitute for coconut..I’m allergic..thankyou

    Reply
  6. Ally says

    February 25, 2022 at 10:12 pm

    4 stars
    Hi Nagi, I’m sure it was a user-error, but when I tried the recipe tonight for the 1st time, after around 40 mins on med/low heat with constant stirring, my saucepan started burning and I had to scoop up the meat quickly. What did I do wrong? The meat still turned out delicious with a bit of chargrill though!

    Reply
    • Steve says

      April 30, 2022 at 4:32 pm

      Me too

      Reply
  7. Charmaine says

    February 22, 2022 at 7:32 pm

    5 stars
    Yum Yum Yum! I made a double batch, with coconut rice with the intention there would be enough for some lunch the following day. Needless to say there are no lunches😁 Big hit with all the family.✅

    Reply
  8. Dane says

    February 14, 2022 at 10:01 pm

    Hi Nagi, If I wanted to serve this in some of the reduced caramel broth, would you suggest I make a little more of the liquid, and remove a cup or 2 before the end and then let the pork caramelise?

    Reply
  9. Chloe says

    February 13, 2022 at 11:37 am

    5 stars
    OMG. Amazing – each time I think you can’t out for the last recipe and boom, I’m blown away again. This is so delicious. Thank you!

    Reply
    • Chloe says

      February 13, 2022 at 11:38 am

      *out do

      Reply
  10. Erika says

    February 12, 2022 at 10:50 pm

    5 stars
    Made it and loved it! We served it with cilantro and butter lettuce (and rice obviously). So good!

    Reply
  11. Leah says

    February 3, 2022 at 8:15 pm

    Nagi I am having buyers remorse. Went to get the pork shoulder for this recipe and the butcher convinced me the pork tenderloin would be better for it and I listened :(. I’m having people over tomorrow and was going to make this recipe and am now stressing. Is it going to turn out bad now because of the cut of meat Ive bought?

    Reply
    • Nagi says

      February 4, 2022 at 2:35 pm

      Hi Leah – you might need a new butcher! He’s sold you that because it’s more expensive. If you see my note 1B you’ll see that you can’t use tenderloin for this – it’s a slow cooked dish and needs shoulder or neck. I would take it back to him and tell him you want to exchange it! N x

      Reply
      • Leah says

        February 10, 2022 at 3:54 pm

        Thank you. Ended up freezing the tenderloin and buying the pork shoulder and it was delicious. Made the massaman lamb shanks to go a long with and they were perfect as well.
        Making you bacon wrapped pork tenderloin tonight!

        Reply
  12. Celia says

    January 21, 2022 at 11:52 am

    So good, and simple. I was a bit worried at first as the smell was so strong. But toward the last 30 mins you can smell how delicious it tasted. This recipe was a hit with all my 3 little ones and my husband who is not really a fan of pork. Will make again.

    Reply
    • Celia says

      January 21, 2022 at 11:52 am

      5 stars
      Sorry forgot to add 5 stars! Thanks Nga!

      Reply
  13. Melissa Sadowsky says

    December 30, 2021 at 4:18 am

    5 stars
    I made this with 3 other of your recipes for guests. Coconut rice, Asian Slaw and Garlic spinach. Everything was amazing! I doubled the recipe and found that the coconut water was too much. After 90 minutes of cooking I removed about 1+ cup of liquid, kept cooking and then it caramelized beautifully. I love your recipes and you have been my go-to site for the last several months.

    Reply
  14. Rob says

    December 25, 2021 at 11:28 pm

    5 stars
    Great recipe. The family loved it.

    With a bigger serving (9 persons) the coconut waters adds up a bit too much). –> reduce to 90% (max 800 ml instead of 885). Cheers

    Reply
  15. Lynda says

    December 3, 2021 at 8:32 pm

    5 stars
    Just made this tonight after being out all day , so easy and relaxed way of cooking. Put everything in the pot sit back and relax . We had ours with Asia salad OMG!!! The pork was so tender and flavour was amazing . You are right it goes from something that does not look appetising to a very delicious meal. You are a gem thank you .

    Reply
    • susan holroyd says

      March 3, 2022 at 11:38 am

      Doubled the recipe to have leftovers….came out perfect.
      Great flavor. Will definitely make this again

      Reply
  16. Bonnie Johnson says

    November 25, 2021 at 5:35 pm

    Hi Nagi. I have followed you forever and love your recipes and your spirit. I love that your recipes are being included in in Good Food.

    When using pork belly for this recipe, how do you finish the fat side of the pork belly?

    Reply
    • Nagi says

      November 26, 2021 at 3:28 pm

      Hi Bonnie – if you are using cubed pork belly it should be finished on all sides once you have reduced it down at the end. N x

      Reply
  17. Niki says

    November 21, 2021 at 5:48 pm

    5 stars
    Oh my goodness. Where do l start! This was amazing! Served it with plain rice and Nagi’s Asian slaw as per her suggestions. Super easy to make but be warned, it smells so UNBELIEVABLY GOOD that for the last hour, my nose kept trying to convince my brain that l was STARVING and would absolutely DIE from hunger if l didn’t throw away the uncooked pork and just drink the broth. So glad l managed to make it to the end as it was well worth it.

    Reply
  18. Mari says

    November 14, 2021 at 10:58 am

    5 stars
    Hi there – love the recipe. How can I make this ahead?! I’d like to freeze and serve around the holidays. Thank you!

    Reply
  19. Marlene Whyment says

    October 31, 2021 at 1:45 pm

    Hi Nagi, just come across your website, which will now be my go to website for recipes. I’ve made the caramalised pork,and used pork belly. You didn’t specify whether to leave the skin on. So I removed it and made pork scratchings, but I think that didn’t leave enough fat in to do the pork full justice. Would you leave the skin on?
    Just made your chocolate cake for a friends birthday cake; a big hit with all who ate it. Thanks

    Reply
    • Nagi says

      November 1, 2021 at 12:08 pm

      Hi Marlene – in the ingredients list it specifies boneless skinless pork belly. You do need to leave the fat layer on there if you skin the pork yourself. N x

      Reply
  20. Diane Hobden says

    October 24, 2021 at 4:12 pm

    Hi Nagi & Dozer
    I made your Vietnamese Caramel Pork last night and it was to die for. Another dish I would like to see in the Cookbook. ♥️♥️ 🐶🐶

    Reply
    • Nagi says

      October 25, 2021 at 5:27 pm

      So glad you enjoyed it, Diane! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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