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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Kathy Driver says
Can you make this with pork already cooked? What are the red things in the picture?
Nagi says
It’s large chillies! Sorry this needs to be made with raw pork 🙂 N x
Bonnie says
I made a note of this a few weeks ago, and tried it last night. I used pork shoulder butt, & it turned out beautifully! It was amazing how it all came together so nicely. I made coconut jasmine rice to go with it, which worked out great because it also calls for coconut water and milk and I usually have leftover of each, so with this I was able to use it all. The leftover coconut milk was about 1/4 cup, so I just added it to the meat liquid & it worked well with the other ingredients. I made some asparagus as my veggie, and it was as though I was eating out! I had never used fish sauce before, so that was the only unusual item for me to buy. I’m glad to have tried it, but it’s good to know low-sodium soy sauce can be used, as I’m more likely to have that on hand. Thank you for this recipe. I can’t tell you enough how much I needed this treat! I look forward to your chicken version.
Nagi says
That’s fantastic to hear Bonnie! So pleased to hear that!! N xx
Bonnie says
Hi, Nagi! I made this again last night & stopped by to refresh my memory on the prep. I see you have now posted the chicken version of this recipe & I’m so excited to hear this…… Thank you! I can’t wait to try it!
Nagi says
Hope you love it Bonnie! 🙂 N x
Madeline says
So, so good. I made this for my boyfriend and me for our lunches this week, and can’t wait until lunch tomorrow!!! Can’t wait to try the chicken version, too…
Nagi says
Glad to hear that Madeline! Thanks for letting me know! N x ❤️
Paulina says
Hi! Can I use light brown sugar for this recipe?
Nagi says
Yep!
Chantalle says
Can i make this with the mushroom rice as side dish? This looks amazing.
Nagi says
Hi Chantelle! Even thought the mushroom rice isn’t Asian I think it will go GREAT!
Cheryl says
Hi Nagi, made this last week with the pork my husband loved it, had visitors on the weekend so tried it with the beef it was a real hit with my son in law but I preferred the pork. Love your recipes I have made so many, keep them coming
Nagi says
WHOOT! So pleased to hear that Cheryl! N x
Tammy says
I am making this tonight so I am fairly certain I will not get your reply in time but do you do the simmer on an uncovered pot for 1.5 hrs? It doesn’t say covered or uncovered but your video appears to show uncovered.
Also, I understand fish sauce has lots of salt but is it truly enough and should I add more if we like a more seasoned/salty dish?
Thank you. I love your blog.
Tammy says
Made it tonight and my husband raved…it was very good. And EASY!
Nagi says
Glad to hear that Tammy! Thanks for letting me know! N x ❤️
Nagi says
Hi Tammy! Yes definitely uncovered, I will make it 100% clear in the steps. And yes I find that much fish sauce enough but if you like salt then yes, add another 1/2 tbsp. What I would do is use the recipe as is then when the liquid reduces down to a sludge at the end, try the sauce and if it’s not salty enough, add the fish sauce. It will meld into the sauce and meat as it continues reducing and browns. 🙂 N x
Tammy says
Thank you!
Michelle says
This is delicious! Thanks! And it was easier than I thought it would be!
Nagi says
That’s wonderful to hear Michelle!! Thanks for sharing your feedback! N x ❤️
Rhiannon says
Hi Nagi,
Did you put the lid on while the pork was simmering? Can’t wait to make this!
Nagi says
Hi Rhiannon! Nope, that way the liquid can reduce 🙂 N x
Jenny says
Another delicious recipe Nagi !!😋
What would you suggest I could serve this with along side the rice 😊
Nagi says
HI Jenny! I have a recipe for a quick pickle in the recipe notes, is that the sort of thing you are after? It’s a great pairing! N x
Jenny says
Cool thanks Nagi I’ll have a look . I just felt if I was having someone over for dinner I’d want to serve with something else . My husband & I just had the rice , sooo delicious . Your recipes just never ever fail 👌
Steven says
Hi Nagi. This smelled so good while cooking but I messed up bad. I think maybe?? I cooked it on too high and the water/sauce burned to the point it was just black crispy stuff. Yikes. Do you think it was on too high.
Nagi says
Oh dear Steven! You do need to hover when the liquid has almost evaporated, and as I do in the video, start stirring when it reduces down to a sludge. Not constantly, but regularly, until all the liquid is gone and the pork ends up browning in the fat left in the pot. how long were you cooking for?? There’s usually a 15 minute window from when there is liquid still simmering in the pot to the point when it finishes browning and there’s no liquid left. 🙂 N x
Steven says
Ok remade this. I was determined and hovered as you said to. I think this is the most beautiful Asian dish I ever made. Nagi, thank you. So delicious!!! 😘😘. The pickled veggies along with the heat of the chili and the brown sugar glaze. Wow!!!
Nagi says
HIGH FIVE!!! I’m so pleased you enjoyed this so much Steven, thanks for letting me know! N xx
Steven says
Btw…I noticed it doesn’t create much sauce bc at the end the sauce glazes onto the meat…which is so perfect and rich. Omg. You perfected this!!!
Steven says
Ah ok. Yeah I think i might have had it on too high that I didn’t have a chance to stir as I burnt it. Lol. Just watched your vid again & determined to do it again. The smell from that pot cooking was hypnotic. :-).
Nagi says
YES DO!!!! It’s so so good!!! 😘 N x
Maria says
Hi Nagi! This looks fabulous and reminds me of my childhood. If I wanted more sauce at the end what would be the best way to do it?
Nagi says
Hi Maria! Please see the notes – best to make this with coconut milk! N x
Kasia says
Made it last night. I loved the flavor but I will admit the pork was a bit dry and tough. I cooked it for a half an hour and the liquid was boiling out fast on medium-low so I thought if I covered the pot, it would dissipate slower. I came back after 30 minutes and the pork was already caramelized and looked amazing. Wish I could show the picture. I let it cook a bit longer but probably didn’t need to. Next time I think I’ll double the ingredients, cook until tender then remove the meat and reduce the sauce to make it saucier. But overall, I loved the flavor, especially with the scallion and hot, red pepper garnish.
Nagi says
Hi Kasia, I’m sorry to hear that. If the pork was only cooking for 1 hour, then yes it would be tough. The pork tenderises at 1.5 hours 🙂 I’m so pleased you enjoyed the flavour! N xx
Kasia says
Hi. If I had cooked it any longer it would have been burnt to a crisp. It was already on the verge of burnt passed caramelization. Perhaps my burner was set too high. I followed your written directions and cooked it fairly energetically on medium low. Next time I’ll try low. Don’t get me wrong, I loved it and I’m planning to make it again very soon. That’s unusual for me. Thank you for this recipe.
Kasia says
I made it again and cooked it lower for the recommended 1.5 hours. This time it came out right. Wonderfully tender. I simply had the burner set too high the last time and it caramelized before the meat had a chance to tenderize. Looking forward to trying the chicken thigh adaptation I just saw on Facebook this morning.
Nagi says
That’s great to hear Kasia! Thanks for sharing your feedback! N x ❤️
William Carr says
Would it shorten cooking time to pre-cook the pork?
Nagi says
sorry no, needs the whole time for the liquid to reduce 🙂 N x
Robyn says
Can I just use plain water or another substitute for coconut water as I don’t use any coconut products.
Kasia says
It didn’t have a coconut flavor at all so if that’s the problem (not liking the flavor), I’d go ahead and use it. Allergies of course are a different story.
Nagi says
Hi Robyn! I’m sorry to say that coconut is the key flavouring in this 🙂 Sorry!
Robyn says
Thanks Nagi, Even though I don’t use coconut products I might just try it this time as recipe sounds delicious.
Jodi says
An amazing beautiful dish. I will be cooking this again and again!.
Nagi says
I’m so pleased to hear you enjoyed this Jodi, thanks for letting me know! N x ❤️
Katherine Kelley says
Making this now in Mississippi, USA! I love trying new recipes, and this is my very first Vietnamese dish & already smells heavenly! Glad I accidentally stumbled upon your site, Nagi, thank you. Looking forward to more recipes.
Nagi says
I’m so glad you found me too! Hope you love it Katherine! N xx
Katherine Kelley says
Wow! This dish was so very wonderful! I served it over fried rice with carrots and peas to get some vegetables in, wish I had taken photos before we ate it all. 5 stars!!!
Nagi says
I’m so pleased to hear you enjoyed this Katherine, thanks for letting me know! N x ❤️
May says
Our pork shoulder had a vein of fat through it. On one side, the meat was very dark and on the other side it was pale (almost white). The dark meat cooked up tender almost shredding, but the white part ended up dryer almost like a chop. Overall tasty meal (!) but next time I will seek out that darker colored meat. Hopefully this helps someone in the meat selection. Thank you Nagi another delicious meal!
Nagi says
I know what you mean May! Glad you enjoyed the taste though, thanks for letting me know! N xx
Ali says
Amazing dish! Every recipe I try of yours turn out perfect! Just the way it’s written gives confidence to any cook, no matter their experience. I’m soooooo glad I found you xx
Nagi says
High praise! 😂 Thanks so much Ali! N x
Sabrina says
This pork looks amazing, Nagi! I have to try this out!
Nagi says
Thanks Sabrina! N x