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Vietnamese Caramelized Pork

Vietnamese Caramelized Pork

cvucvu1

"My quick home version of one of my favorite recipes. Serve with jasmine rice."
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Ingredients

35 m servings 657 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 657 kcal
  • 33%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
  2. When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

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Reviews

Read all reviews 9
  1. 14 Ratings

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Most helpful positive review

I've made this and my family and friends all liked them. The fish sauce is the key.

Most helpful critical review

I chose to Slow cook the ribs so the meat was more tender and it worked just fell off the bone but the flavour wasn't there. Maybe this was due to the juices of the meat diluted it. Next time i...

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Least positive
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I've made this and my family and friends all liked them. The fish sauce is the key.

This is a good dish.. coming from an asian woman woth many vietnamese ppl in the family. Good job. This method is used among many southeast asian dishes. The basics are caramelized sugar and fis...

This is an absolutely excellent recipe! I've tried it the first time and my whole family loved it! I add fish sauce and it really went well! I lessened the amount of sugar, less than 3/4 cup, a...

I chose to Slow cook the ribs so the meat was more tender and it worked just fell off the bone but the flavour wasn't there. Maybe this was due to the juices of the meat diluted it. Next time i...

Made it as written. It's too sweet.

I added fish sauce and it tasted great.

Definitely a keeper. Quick, easy and surprisingly delicious. Used two pounds of fairly lean boneless, country-style ribs; otherwise followed recipe to a tee. It seems like it would be high in s...

Very, very good recipe. Made it for Christmas dinner (unorthodox, I know), and it was a hit.

Followed recipe as is and the kids and I loved it.

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