Caramel Pork: The Easy, Melt-in-Your-Mouth Recipe

In Vietnamese kitchens, one smell always gives away Sunday lunch: sugar turning a deep amber in a pot, just before the meat goes in. That is how caramel pork begins, a slow simmered dish found on family tables all over the country, from north to south.

This caramel pork recipe takes a little patience but no complicated technique. You get tender, melt-in-your-mouth meat coated in a glossy sauce that is both slightly salty and sweet. Here is how to make it, step by step.

Ingredients

• 800 g boneless pork belly, cut into 3 cm cubes
• 100 g granulated sugar
• 3 tablespoons nuoc mam (fish sauce)
• 2 shallots, thinly sliced
• 3 garlic cloves, chopped
• 2 cm fresh ginger, thinly sliced
• 500 ml coconut water
• 1/2 teaspoon ground black pepper
• 4 hard boiled eggs, peeled
• 2 tablespoons neutral oil
• 2 spring onions, finely chopped, to serve

Step by step recipe

1. Make the marinade. Mix the pork with the nuoc mam, garlic, half the ginger and the pepper. Leave to marinate for 20 minutes at room temperature.
2. Make the caramel. In a heavy bottomed pot, heat the sugar dry over medium heat, without stirring, until it turns a deep amber. Watch it closely: it goes from golden to burnt very quickly.
3. Deglaze. Off the heat, pour in a splash of hot water, taking care to avoid spatters. Return to the heat, add the oil, shallots and remaining ginger, and sauté for 1 minute.
4. Sear the pork. Add the pork pieces, drained of their marinade. Brown them for 5 minutes over high heat, until well coated in caramel.
5. Simmer. Pour in the coconut water, bring to a boil, then lower the heat. Cover and cook for 40 minutes over low heat, stirring from time to time.
6. Add the eggs. Slip the whole hard boiled eggs into the pot. Cook for another 15 minutes, covered, so they soak up the sauce.
7. Reduce the sauce. Remove the lid and let it reduce for 10 minutes over medium heat, until the sauce turns syrupy and coats the meat well.
8. Serve. Sprinkle with chopped spring onions and serve right away with white rice.

Chef's tip

The tricky part is the dry caramel. Keep your eyes on it: only a few seconds separate a lovely amber color from a burnt, bitter caramel. If you are not confident, keep a glass of hot water within reach so you can stop the cooking by deglazing as soon as you like the color. Another useful pointer: the pork belly should keep some of its fat. That fat is what makes the meat tender after an hour of simmering, while a cut that is too lean will end up dry.

Variations

• Spicy caramel pork: add a split bird's eye chili along with the coconut water for a touch of heat.
• Without eggs: simply leave them out. The recipe is just as tasty and a little lighter.
• With quail eggs: replace the hard boiled eggs with a dozen cooked quail eggs for a more festive dish.
• In a slow cooker: after searing the pork in a pan, transfer everything to the slow cooker and cook for 3 hours on the low simmer setting.

Frequently asked questions

Which cut of pork should you use for caramel pork?

Boneless pork belly is the classic choice, because its fat melts during cooking and tenderizes the meat. Pork shoulder also works very well. Avoid pork tenderloin or any cut that is too lean, as it may dry out after an hour of simmering.

How do you keep the caramel from burning?

Heat the sugar over medium heat without ever taking your eyes off it, and do not stir until it has started to melt around the edges. As soon as it turns a deep amber, deglaze immediately with hot water to stop the cooking.

Can you make caramel pork ahead of time?

Yes, and it is even recommended: this dish tastes even better reheated the next day, once the meat has fully absorbed the sauce. Store it in the fridge in an airtight container for up to 3 days, and reheat it gently in a pan or saucepan.

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