{"id":27807,"title":"Quick and easy caramelized pork","modified":"2025-02-06T11:22:19+01:00","plain":"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!\n\n\n\nI'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! \n\n\n\nAbsolutely everyone! Given the accessibility of the ingredients, you have NO excuse not to make it again, I'm waiting for your feedback! \n\n\n\nThis caramelized pork recipe is one of my key recipes. Already made hundreds of times, it's very difficult to fail \n\n\n\nThe recipe can also be used with chicken\n\n\n\nTo 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. \n\n\n\nWithout further ado, here's the recipe that you can also find in video form on my instagram.\n\n\n\nIngredients for simple caramelized pork\n\n\n\nDark soy sauce: If you're not sure what it is, come read my article on the different types of soy sauces\n\n\n\nFish sauce: It adds saltiness to the dish. No, it doesn't taste like fish.  Buy it on Amazon\n\n\n\nThe 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  \n\n\n\nExpress Cantonese rice is an excellent accompaniment to this recipe\n\n\n\nTips for successful simplified caramelized pork\n\n\n\n\nServe on sushi rice: The combination of caramel sauce with sticky rice is just divine, trust me!\n\n\n\nWait 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. \n\n\n\nAdd a spicy note by adding Korean gochujang towards the end of cooking. \n\n\n\nYou can also add some vegetables (onion and garlic) by saut\u00e9ing them beforehand before melting the sugar, and add them back a few minutes after putting in the meat. \n\n\n\n\nIf 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. \n\n\n\nMy delicious fried rice\n\n\n\nDon't want rice? Serve it with my stir-fried noodles with vegetables like at the restaurant \n\n\n\n\n\n\tQuick & easy caramelized pork\n\t\t\n\t\tAn ultra-simplified caramelized pork recipe ready in less than 15 minutes\t\n\t\n\t\tWok\t\n\t\n\t\t350 g of pork belly cut into pieces4 tablespoons   powdered sugar (for the first step )1 tablespoon   of fish sauce1 tablespoon   dark soy sauce125 ml water (About half a glass)1 tablespoon  granulated sugar (For the second step )\t\n\t\n\t\tIn a wok over medium-high heat, melt the sugar from the first step with a little oilAs 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  Let it caramelize, stirring occasionally Sprinkle with sesame seeds and serve with rice\t\n\t\n\t\t\nServe on sushi rice: The combination of caramel sauce with sticky rice is just divine, trust me!\n \nWait 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. \n \nAdd a spicy note by adding Korean gochujang towards the end of cooking.\n \nYou can also add some vegetables (onion and garlic) by saut\u00e9ing them beforehand before putting the sugar to melt, and add them a few minutes after putting in the meat.\n \nIf 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.\n\n\t\n\t\n\t\tMain courseAsiancaramel pork, caramel porkPorc, Sauce poisson, Sauce soja dark","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27807"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27807\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20472"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}