Vietnamese Caramelised Pork

Vietnamese Caramelised Pork. This is my version which is ready in 20 minutes. The pork is flavoured with chilli and ginger in a delicious, sticky sauce.
Vietnamese Caramelised Pork. This is my version which is ready in 20 minutes. The pork is flavoured with chilli and ginger in a delicious, sticky sauce.Vietnamese Caramelised Pork. When we go to our local Asian restaurant for a treat it's a 45 minute car journey but it is so worth the wait! We don't go very often as my resolve tends to weaken when I see the platters of sushi, fresh shellfish, appetizers and delicious Asian dishes. Of course, it is France so there are also frogs legs, a French salad bar and French baguettes! Needless to say I tend to try anything and, having a sweet tooth, the porc au caramel is now a firm favourite.   I first tried making caramelised pork with leftover roast belly pork and it is also great with shoulder steaks. The fat gets really crispy and it's delicious! However, this dish does have a fair bit of sugar in it so I try and use lean pork steaks whenever possible. Vietnamese Caramelised Pork. This is my version which is ready in 20 minutes. The pork is flavoured with chilli and ginger in a delicious, sticky sauce. Heat a little oil in a pan and quickly brown the pork before removing to a plate. It doesn't need to be cooked through at this stage. Vietnamese Caramelised Pork. This is my version which is ready in 20 minutes. The pork is flavoured with chilli and ginger in a delicious, sticky sauce. Add finely sliced onion to the pan and cook over a medium heat until really soft then add the ginger for a minute.  Vietnamese Caramelised Pork. This is my version which is ready in 20 minutes. The pork is flavoured with chilli and ginger in a delicious, sticky sauce. Add brown sugar, fish sauce, water, chilli sauce and ginger and bring to the boil stirring until the sugar dissolves.   Vietnamese Caramelised Pork. This is my version which is ready in 20 minutes. The pork is flavoured with chilli and ginger in a delicious, sticky sauce. Let it bubble and reduce for a few minutes then tip in the pork to finish cooking. If you are using left overs be careful not to let the pork get tough from overcooking! Vietnamese Caramelised Pork. This is my version which is ready in 20 minutes. The pork is flavoured with chilli and ginger in a delicious, sticky sauce. You could add chunks of pineapple to this too. Here is my version with leftover belly. Vietnamese Caramelised Pork. This is my version which is ready in 20 minutes. The pork is flavoured with chilli and ginger in a delicious, sticky sauce. Quick, easy and very sticky! What's your favourite oriental pork dish?
Vietnamese Caramelised Pork
Serves 4
Vietnamese Caramelised Pork. This is my version which is ready in 20 minutes. The pork is flavoured with chilli and ginger in a delicious, sticky sauce.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 500g pork
  2. 1 tbsp minced ginger
  3. 75g brown sugar
  4. 1 tbsp fish sauce
  5. 1 onion, finely sliced
  6. 1 tbsp sweet chilli sauce
  7. 200 ml water
  8. 1 tbsp oil
Instructions
  1. Cut the pork into 2cm chunks and brown in a large pan before transferring to a plate.
  2. Fry the onions over a medium heat until very soft then add the ginger for 1 minute.
  3. Add the sugar, water, fish sauce, chilli sauce and stir until dissolved and leave to reduce for a couple of minutes.
  4. Return the pork to the pan to cook through.
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