Quick and easy caramelized pork

A caramelized pork recipe so simple, delicious, and quick that you’ll make it again and again and again! Guaranteed success with all your guests! All in less than fifteen minutes!

I’ve already introduced you to Vietnamese caramelized pork and red pork… but it was high time to make the delicious taste of a caramelized sauce accessible to everyone!

Absolutely everyone! Given the accessibility of the ingredients, you have NO excuse not to make it again, I’m waiting for your feedback!

This caramelized pork recipe is one of my key recipes. Already made hundreds of times, it’s very difficult to fail

To note, it’s one of the recipes I make most often during the week when I don’t have much time to make something elaborate but still want something very, very tasty.

Without further ado, here’s the recipe that you can also find in video form on my instagram.

Ingredients for simple caramelized pork

Dark soy sauce: If you’re not sure what it is, come read my article on the different types of soy sauces

Fish sauce: It adds saltiness to the dish. No, it doesn’t taste like fish. Buy it on Amazon

The meat: I’ve already mentioned above that you can use chicken or even make caramelized beef. But here, you can theoretically use any cut of pork. Personally, I prefer pork belly

Tips for successful simplified caramelized pork

If you don’t want to bother adding vegetables to the recipe, you can make my Cantonese rice, my express Cantonese rice or my fried rice better than at the restaurant.

Don’t want rice? Serve it with my stir-fried noodles with vegetables like at the restaurant

Quick & easy caramelized pork

An ultra-simplified caramelized pork recipe ready in less than 15 minutes

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5/5 (2)

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Main course

Cuisine: Asian

Servings: 2 portions

Calories: 925kcal

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Mode cuisineEmpêche ton écran de se mettre en veille

Author: Marc Winer

US CustomaryMetric

Matériel

• 1 Wok

Ingredients

• 350 g of pork belly cut into pieces
• 4 tablespoons powdered sugar for the first step
• 1 tablespoon of fish sauce
• 1 tablespoon dark soy sauce
• 125 ml water About half a glass
• 1 tablespoon granulated sugar For the second step

Procédé

• In a wok over medium-high heat, melt the sugar from the first step with a little oil
  4 tablespoons powdered sugar
• As soon as it has turned yellow (caramelized, that is), add the meat followed by a tablespoon of sugar (from the second step), fish sauce, water and soy sauce
  1 tablespoon of fish sauce, 1 tablespoon dark soy sauce, 125 ml water, 1 tablespoon granulated sugar, 350 g of pork belly cut into pieces
• Let it caramelize, stirring occasionally
• Sprinkle with sesame seeds and serve with rice

Notes

Serve on sushi rice: The combination of caramel sauce with sticky rice is just divine, trust me!

Wait for it to caramelize well: The time will depend on your stovetop, but believe me, this is the only really, really important step for caramel pork. Caramel pork without caramel is not caramel pork.

Add a spicy note by adding Korean gochujang towards the end of cooking.

You can also add some vegetables (onion and garlic) by sautéing them beforehand before putting the sugar to melt, and add them a few minutes after putting in the meat.

If you don’t want to bother adding vegetables to the recipe, you can make my Cantonese rice, my quick Cantonese rice or my fried rice better than at the restaurant.

Nutrition

Serving: 200g | Calories: 925kcal | Féculents: 3g | Protein: 18g | Fat: 93g | Saturated Fat: 34g | Cholesterol: 126mg | Sodium: 1268mg | Potassium: 369mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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