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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Gary in Arizona says
Hi Nagi,
Again, you do not disappoint. This is SOOOOO good. I served over Jasmin rice, and topped it with a Fresno chili, scallion, and cilantro. I could have used a dash of soy sauce, but I was out. Didn’t matter. The pork is gone. 🙂
Nagi says
YESSSSSSSSS!!!! HIGH FIVE!!!!
Pippa van Wijk says
As always – a perfect 10/10! I am never nervous about cooking any of your recipes for a dinner party first time and this was no exception. Turned out exactly as described and was a hit with the adults and the kids. I can’t wait to see the chicken version
Nagi says
I’m so pleased to hear that Pippa! Thanks for sharing your feedback! N x 😊
Helen says
Hi Nagi,
I am so glad I found you, I make one of your recipes nearly every day and love them all. I know you give some of the recipe measurements in weights as well as cups, but wondered if you could do it with all the recipes? I know it might seem like I am being lazy, but when i check conversion charts they all say different amounts. I am really looking forward to trying this.
Many thanks,
Helen
Nagi says
HI Helen – I’ll try to remember! I keep forgetting. I’ll update this one now. 🙂
terry says
Hello Nagi and Dozer #teamnagi
Another enticingrecipe from #teamnagi ! Thank-you.
Straight after checking out the various online news ( usually bad/sad news ) sites every morning I open your tab in my Fave Bookmarks to be cheered up.
I usually have several hours before a son ( one of five) wakes up to grunt , I mean greet the new day, before they utter their first coherent words, ‘what’s for dinner tonight?’ I’m prepared with an answer often obtained from your kitchen, and it’s very rare to hear a complaint from said son, BBOM!
“Hard Hearted Hanna’ aka my wife and the mother in resilience , Karen, can’t do Pork as she has had her Gall Bladder out early in her life . So I would like to use Beef in this recipe and thank-you for your options regarding which cuts of beef to use. But would you suggest using Coconut Milk for Beef or stick with CW?
Culinary regards,
Terry aka ‘Molly Coddle’
Nagi says
FIVE sons?? (She says, faintly….) 😂 I think this will be great with either coconut water or coconut milk, take your pick! Coconut milk is a bit saucier and you’ll just need to make the adjustments per the Note 1 re: adding a vinegar to cut through the sauce 🙂 Hope everyone loves it! N x
Nikki says
Hi Nagi,
Do you think this would work with bone in shoulder chops? My husband brought two home y’day just as I checked my emails and found this recipe! It seemed as though it was meant to be?!
Nagi says
As long as it’s SHOULDER chops then it will be fine! If it’s normal chops they will dry out with the long cook time 🙂 N x
Ron says
This looks so yummy. We have lovely pork belly here in the markets, so I’m going “full fat”.
So how many of those pillow has dozer gone through? Wouldn’t last long with our Clo dog! Neither would the Caramel Pork..
Nagi says
He’s still on his first one!! 😂
Amy says
Hi Nagi,
Would I be able to adjust this recipe to an Instant Pot or Slow Cooker? Thanks!
Nagi says
I am confident it will work on the saute function – lid off because the liquid needs to reduce 🙂 It won’t work in a slow cooker, it’s too slow and the lid has to be off!
Leah says
O.M.G. This looks like the perfect dinner for a party of 3 – me, myself, and I.
My waistline is screaming for mercy and I can’t hear a thing! 😀
This is a definite MUST try.
Nagi says
Quote of the day –> “My waistline is screaming for mercy and I can’t hear a thing!”
Linda knight says
I can’t believe how amazing this dish is, I didn’t think it was going to come together it seemed very watery but I should have had faith it’s so delicious I can’t wait to make it again for guests, I just love all of your recipes the caramel slice is an all time favourite so thank you please keep them coming.
Nagi says
OMG! You made it ALREADY?!! Linda, you ROCK!!!! So glad you love the caramel slice too, I worked so hard to get that right after so many failures using other recipes! N xx
Linda knight says
Yes I wish I could send you a photo it looks and SMELLS wonderful I cooked lovely fluffy steamed rice can’t wait to dig in, bit early for dinner here in Australia hope I can hold out, I doubt it
Thanks again keep them coming I’ve never had a fail with any of your recipes thank you
Theresa says
This looks amazing!!!! I will be making it real soon! Thanks so much for sharing. I am new to your site. LOVE IT! Keep up the great work and sharing.
Nagi says
I’m so glad you’re enjoying my recipes Theresa, thank you for reading!! N xx
Dan says
Love your recipes and will try this one on the weekend. Would really like you to give us a “Beef in Black Bean recipe”
Nagi says
Hi Dan! That’s seriously been on my list for so long, struggling to get the recipe to my taste without making the recipe super difficult!
Dan says
Thanks for that. I also like simple so I’ll wait patiently.
Melissa Griffiths says
I think my kids would really like this! Sounds so good!
Nagi says
Gosh YES this is such a great one for kids!
Vera G says
Hello Nagi, Dozer, looks YUMI !! Will try this one and its Fork tender for Me. Enjoy Tasi!!!
Nagi says
Dozer says WOOF back!! 🐶
Sue says
This looks amazing, I can’t wait to try it. I like that you used pork sholde rinstead of belly.
Nagi says
Thanks Sue! I really prefer shoulder in this rather than belly 🙂 N x
James | Thyme to Mango says
Nagi this looks and sounds so good. Just when I thought I knew everything about Vietnamese food I read “Caramel Pork” in my inbox and here I am, learning about more awesome Vietnamese foodie stuff! And using coconut water to make the sauce….. Mind. Blown! 😀
Nagi says
Coconut water is so great, perfect to use as a broth cause it’s salty as well as sweet! I actually don’t like the taste of it at all, but it’s PERFECT to use for cooking!
Kim says
This looks so delicious and enticing. I’m not a big pork fan, but I am going to try this one. Glad you used pork shoulder and that it turned out so moist and tender. Pork belly is good but I agree, a bit too fatty, and too rich for a whole meal.
Nagi says
I agree Kim! I think belly works well for roasting so the fat drips down. 🙂 Just personal taste, I guess! N x
Brendan OHara says
Can’t wait to try this. You always have the best recipes. Thanks again.
Nagi says
Thanks Brendan! Hope you do try this, it is so good! N x
Naomi says
Sounds like I need to make a trip to buy ingredients. This looks scrumptious and also pretty easy to make. My kind of cooking!
I just love Dozer! He is seriously into that toy!
Nagi says
He’s obsessed with it, all that ATTITUDE!!! 😂
Steve Fahnestalk says
Hi, Nagi–
You could probably cut the sugar in half if you use Splenda Brown Sugar mixture. And maybe low-sodium soy instead of fish sauce?
It looks delicious, but unless we can lower the sugar and salt, it’s not for us. 🙁
Nagi says
Hmm, I’m not familiar with Splenda! And yes you can use low sodium soy 🙂 N xx
Schatzi49 says
I am so VERY glad I found your site. I need to go shopping for all ingredients, Keep them coming and I love the pictures of Dozer. I have not tried this yet, the 5 stars are for my salivating over your pictures.
Nagi says
LOVE hearing that!! 😂