The caramelized pork, or thịt kho, is one of the most well-known dishes in Vietnamese cuisine, after phở or spring rolls. This dish combines the taste of caramel and nước mắm. The pork can sometimes be replaced with fish or beef for an original recipe.
In any case, this type of caramel is one of my favorite flavors and I’m clearly addicted to it, I think you will be too. I’ve actually developed several recipes from it that will soon be published here. Stay tuned for more.
By the way, I think you might also like red pork if you enjoy this recipe.
Tips for Vietnamese caramelized pork
You can substitute shallots with onions
For the caramelization part, it’s very important to watch and make sure it doesn’t burn. It can happen very quickly as we’re working on high heat.
If it’s not caramelizing: Before you start cooking, make sure your pot/wok is wide enough. The larger the surface area, the faster it will caramelize.
In any case, patience is key for caramelized pork. If you use a small and deep pot for this recipe, it will take forever for the sauce to thicken.
If you’re using very fatty pieces of pork (like bacon), reduce the amount of water as these pieces release a lot of water. You’ll also need to stir for less time
My rice of choice here is either jasmine rice or sushi rice (well rinsed before cooking). You can serve it plain (as the pork sauce will pair wonderfully) or lightly stir-fry it with onions and soy sauce.
That being said, I have a delicious Cantonese rice recipe that could go very well with the caramelized pork, and why not add some beef with spring onions?
If you’re unsure about the different types of soy sauces, come and discover my complete article on the different types of soy sauces
Easy Vietnamese caramel pork
Matériel
- 1 Wok
Ingredients
- 500 g of pork meat cut into pieces
- 2 shallots finely chopped
- 1 tablespoon of grated ginger
- 1 red chili pepper thinly sliced
- 75 g of brown sugar
- 1 tablespoon of fish sauce (+ more to taste)
- 4 young onions cut into 1cm segments
- 200 ml water
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut milk
Procédé
- Heat a little oil in a wok over high heat and stir-fry the pork in batches until completely golden. Remove and set aside
- Lower the heat and add the shallots, ginger, and chili. Sauté over low heat for a few minutes until the vegetables soften
- Add the sugar, fish sauce, soy sauce, and 200 ml of water as well as the coconut milk to the wok and mix everything together. Bring to a boil while stirring to dissolve the sugar. After 5 minutes, add the spring onions.
- Return the pork to the pot. Boil vigorously over high heat for 8 to 10 minutes until the sauce thickens to coat the meat well and becomes shiny.
- Taste and add a bit more fish sauce if necessary
