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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Elona says
This was delicious and has been added to my favorites. It was amazing how it comes together at the end.
Nagi says
I’m so glad you love it Elona!!
Sylvia says
I love this recipe and have made it many times for my family of 4. Do you think this can be doubled or tripled if I want to make this for a bigger group? Thanks!
les Motheral says
This was an excellent recipe!! I made it for the first time tonight. I did double the recipe and it turned out great. The family loved it! The only thing I did differently was, I added two thinly sliced Thai chilies while it was cooking. I think this helped offset some of the sweetness. I served it with a cilantro lime rice and also had Butter Lettuce leaves to do a lettuce wrap. I also pickled Daikon Radish, cucumber, carrot and red cabbage. This recipe will definitely be added to the favorites list!!
RAELENE WANG says
I have made this dish many times, but have never caramelized the pork. The pale pork on white rice just looked unappetizing. The caramelization just takes it to a new level! Love the pickled veggies with it too, far better than the wedges of hard boiled eggs I used to serve with it. Thank you so much, Nagi!
Jess says
Hi Nagi, I have friends coming over and would like to cook in advance. Would it work? Many thanks
Nagi says
Yes definitely! Just reheat in the microwave!
Anita says
Making this dish tonight, third time cooking it. Can’t believe how easy it is to make such a delicious dish. My family love it, which is a great compliment seeing that my husband is Vietnamese. Thanks Nagi for your wonderfully easy and tasty recipes.
Nagi says
Thanks so much for the great feedback Anita ❤️
Bonnie says
Tried it loved it and I am making again tonight!
Thanks Nagi!
Nagi says
Enjoy Bonnie – N x
Bev says
I am about to make this for the second time in a couple of weeks. It is so delicious and so easy to make.
Thank you for another great recipe Nagi
Nagi says
You’re so welcome Bev!
April says
I’ve never had Vietnamese food before but this sounds right up my ally. However, is the fish sauce necessary? Does it give it a fishy taste?
Heather says
I’ve been making Vietnamese food for a couple years. It’s fresh, and the fish sauce is a must. It does not lend a fishy taste, at all. It’s all about the umami. The dish will not be as good without it.
Nagi says
Fish sauce is a staple ingredient in Vietnamese food, it doesn’t make the dish taste fishy but seasons it perfectly! – N x
April says
So kinda like Chinese 5 spice? Didn’t think I would like it by the smell but it actually complimented my char siu pork perfectly.
Nagi says
Give it a go, it’s definitely not overpowering in this recipe!
Angel a Murray says
Anything Vietnamese- I’m there. I have just made this luscious dish. I used 2 methods; as per the recipe, and my short cut, IE the pressure cooker. Wow! That meat is so super tender and succulent. I cut one inch cubes, used all flavourings as per the recipe, pressure cooked on high for 15 mins, reduced the liquid and fried off the meat in the remaining fat, again as per the recipe. This was all completed in half an hour. The simmered one, although delicious was not as tender, as some pieces are a bit dry. The pressure cooker for me when I do this and many other recipes.
Ada says
Thanks for the IP instructions. I made this tonight in my IP and it worked out great! Used pork belly and pork butt. I must say the pork belly made this dish stand out. Thank you so much. I am looking forward to trying your other recipes.
Nagi says
That’s good to know Angel, I’m so glad you loved it!
Jane says
Can I use high pressure to cook this dish? If yes, what is the cooking parameters?
Thank you
Lana says
Hi Nagi,
This was delicious. I’ve also made the coconut caramel chicken, which is also incredible. So easy to make, yet tastes complex!
My question is, how come we don’t add rice vinegar to the pork recipe, but we do add it to the chicken recipe?
Nagi says
Hi Lana, I use it in the chicken recipe to cut through the coconut milk as it’s quite rich. You could definitely add it to the pork if you like! – N x
Carie says
Made this for dinner tonight, and it was fabulous! I traveled to Vietnam last year and since my return I have been obsessed with trying to cook Vietnamese cuisine. This recipe is hands down a keeper! Can’t wait to try more of your recipes! (Made the chicken noodle bowl last week and still dreaming about it). Thank you, Nagi!
Nagi says
I’m so glad you love it Carie!! Vietnamese is one of my faves!
Lori says
Hi Nagi! This recipe is amazing- I am making dinner for 12 people, and would like to do this with 6lbs of pork shoulder. What adjustments do you suggest making to the liquid ingredients and cooking times? Thanks so much!
Colin says
Really love this recipe. I’m planning to cook it for 6 people tonight. Would you suggest 50% more coconut water, as well as everything else? And how will that effect the cooking time to boil of the liquid?
Allyson says
Absolutely delicious! We don’t do sugar, so I used brown swerve instead. Turned out great! I was not sure if the swap would work, but the pork was slightly sweet and crispy.
Alex says
Ok- I messed this dish up- simple to follow, but I put it in a pressure cooker- short for time!- I cooked pork belly for 40 mins, it fell apart. I followed the last steps as per the recipe and it, but there was a fair bit of oil/fat in the bottom of the pot ( I presume that was due to the cut of meat) Kids ate it, they did say it was a bit sweet-I’m curious to try it with another cut of meat next time.
Nicole says
Delicious! So easy and impressive – thanks for another winner!
Nagi says
Hi Alex yes pork belly is a slightly fattier cut so that could have been why there was too much fat in the pan. I think this would be done after about 30 minutes in a pressure cooker, if not slightly less ❤️
Jess says
Sorry though you only add initially 1 tbsp of water for an hour and a half of simmering?
Jenny says
Hello! I’ll making this recipe right now. Do I need to add salt? If so, how much?
Nagi says
Hi Jenny, no I usually list salt if it’s an ingredient. The saltiness in this dish comes from the fish sauce. I hope you love it!
LISA says
HELLO NAGI,
I AM NEW TO YOUR WEBSITE…ITS AMAZING…I DIDN’T KNOW WHAT TO COOK FIRST…SO I FINALLY WENT WITH THIS ONE…OMG SO GOOD!!!..MY SON SAID IT IS A KEEPER…THANK YOU
Nagi says
You’re so welcome Lisa!
Karen says
Does the cook time need to be reduced if using baby back ribs instead of spare ribs? Accidentally bought the wrong kind of meat 🙁 and don’t want it to be dried out