{"id":28360,"title":"Easy vietnamese caramel pork","modified":"2025-02-06T11:26:00+01:00","plain":"The caramelized pork, or th\u1ecbt kho, is one of the most well-known dishes in Vietnamese cuisine, after ph\u1edf or spring rolls. This dish combines the taste of caramel and n\u01b0\u1edbc m\u1eafm. The pork can sometimes be replaced with fish or beef for an original recipe.   \n\n\n\nIn 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.  \n\n\n\nA delicious caramelized chicken resulting from these experiments\n\n\n\nBy the way, I think you might also like red pork if you enjoy this recipe.\n\n\n\nTips for Vietnamese caramelized pork\n\n\n\nYou can substitute shallots with onions \n\n\n\nFor 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. \n\n\n\nIf 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.  \n\n\n\nHow about a quick express Cantonese rice to accompany all this?\n\n\n\nIn 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. \n\n\n\nIf 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 \n\n\n\nMy 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.  \n\n\n\nYour guests like spicy food? Try some cumin beef \n\n\n\nThat 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?\n\n\n\n If you're unsure about the different types of soy sauces, come and discover my complete article on the different types of soy sauces \n\n\n\n\n\n\tEasy Vietnamese caramel pork\n\t\t\n\t\tThe best caramel pork recipe. Very simple to make and the taste is deliciously unique. Exactly like in restaurants  \t\n\t\n\t\tWok\t\n\t\n\t\t500 g of pork meat cut into pieces2 shallots finely chopped1 tablespoon of grated ginger1  red chili pepper thinly sliced75 g of brown sugar1 tablespoon of fish sauce (+ more to taste) 4 young onions cut into 1cm segments200 ml water1 tablespoon dark soy sauce  2 tablespoons coconut milk\t\n\t\n\t\t 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. Saut\u00e9 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\t\n\t\n\t\tYou can leave the meat inside throughout the entire process but you run the risk of it becoming tough \n\t\n\t\n\t\tVietnamesecaramel pork, Vietnamese pork caramelPorc, Sans sucre, Sauce soja dark","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28360","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=28360"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28360\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20348"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=28360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=28360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=28360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}