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
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Ann says
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.
Claude Robinson says
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?
Nagi says
Right you are Claude – that should be 1 1/2 cup! Thanks for picking that up! N x
Autumn W says
Wow !! Such a tasty and easy recipe!! I served with rice and kimchi. Saving in my favorite recipes so I can prepare again.
Raymond says
Hi Nagi! Loved this recipe when I made it before. Any suggestions on pressure cooking times?
Wendy says
Can this be made in the Instant Pot? Maybe in the slow cooker setting?
Nagi says
Not this one sorry – you need it simmering with a lid off to reduce and thicken. N x
Emily says
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!
Rakel says
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
Anne Marie says
Can this be served as an appetizer? Small pork bites or will the meat be too ‘shredded’?
Nagi says
It’s very tender, you could always serve in little lettuce cups though! N x
Jennifer lee says
I made this dish several times. So easy to make. Instead of coconut water I use coconut soda by Coco Rico.
Katie says
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 🙁
Nagi says
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
John says
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!
Nagi says
You’re welcome, John! So glad you’re enjoying my recipes 🙂 – Nxx
Emma Hainsworth says
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.
Averil says
Love this recipe, even small boy thinks it’s amazing. I cheated the last time I made it, used the pressure cooker to cook the pork, then simmered it on the stove while the rice cooked and made your delicious Asian slaw to go with. Yum. Yum yum yum. The family is getting used to me announcing “this is a Nagi recipe”. You have a house full of fans Nagi!!
Jean says
Nagi I’m not sure what happened when we made this recipe – we’ve tried so many of your other ones and they always turn out great. The recipe was done to the tee but there was no glaze and no flavor at the end. We had to add a bunch of sugar, salt, and soy sauce in to give it some life. Even then it was a sad bowl of meat. Won’t be trying this one again 🙁
Nagi says
Hi Jean, sorry you had issues, sounds like you’ve mismeasured or gone wrong somewhere – it should look like the pictures and definitely be full of flavour! N x
Cecily says
Hi Nagi! I love this. Just made it for the second time today. Question: both times the pork is very “fall apart” by the time it’s done. It’s delicious but not as pretty as yours. Any suggestions?
Rhi Dixon says
Absolutely delicious and such an easy recipe to follow. Flavours were amazing and the accompanying Asian Slaw Salad was just perfect. I cooked this for a dinner party, double quantity, and had such great feedback. Only negative was the pork cooked so well in the 1.5hrs that it was falling apart so I stopped short of the ‘sticky & glistening’ ending so it didn’t turn to mush. But flavour was still bang on and i can’t wait to try again and perfect the recipe!!
Amy says
Can I start the meat in the instant pot, to get it tender, then simmer it on the stove to finish the recipe? I’m worried about the pork not getting tender.
Marbleless says
I made this on a whim because my family wanted something I’d never made before. Next time I’ll have to double the recipe!
Debbie says
This recipe looked to be right up my alley, my only fear was my hubby doesn’t usually care for meat recipes with a sweet sauce. One bite and he loved it too and happily ate the leftovers the next day for lunch. I can’t tell you how many times I’ve served dinner with the comment “This is from the Japanese woman in Australia”. You are my go to and I have tried dozens of your recipes. Another winner Nagi, thank you again and greetings to Dozer. x
Nagi says
I love hearing this Debbie – thanks so much for the great feedback! N x
Wendy says
This – wow- I can’t believe I cooked something so delicious in my own kitchen! This is a flavour sensation and if I had to eat one meal for the rest of my life, this would be that meal, hands down.