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Caramelised Pork

Caramelised Pork

This dish has the influence from French cuisine in the way we adding caramel sauce into the pork. It can be very easy to cook anywhere, ingredient is simple but also one of the most authentic pork dishes you can find in Vietnam. The caramel taste, fried shallot and black pepper will make the taste of this dish to be unique.









Ingredients (Serves 4)

  • 1 tbsp Cooking oil
  • 1 teasp Salt
  • 3 teasp brown sugar
  • 3 Shallot, finely chopped
  • 450g/1lb Leg of Pork Meat, cut into 5cm/2-inch cubes
  • 1 teasp Black Pepper
  • 960ml/32fl.oz. Water
  • 1 tbsp Fish Sauce (Nuoc Mam)

Instructions

1. Heat the oil in a large saucepan, add the chopped shallot, salt, pork and black pepper and fry, stirring over a medium heat until the meat is brown on all sides.
2. Heat the pan then put brown sugar in the pan until it melting and turn to be caramel, then add the water in to make the caramel sauce.
3. Add  the caramel sauce and simmer, uncovered for one hour.
4. Add the fish sauce and continue to simmer for a further hour, checking it from time to time and stirring, by which time most of the water will have been absorbed. Serve hot.



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