Vietnamese Caramel Pork

Storing and Planning Ahead

Keeps in the fridge for up to 4 days and improves on the second day. Reheat gently.

Vietnamese Caramel Pork: The Method

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1. Melt the sugar in a heavy pan over medium heat, without stirring, until it turns dark amber. Take it off the heat.

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2. Add the pork, fish sauce, water, shallots and garlic and bring to a simmer.

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3. Cover partly and simmer gently for 45 minutes. Add the eggs and simmer for 15 minutes more, until the pork is tender and the sauce is sticky.

   Mark done Start 45 min timer

4. Add the pepper and spring onions and serve.

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A Few Pointers

• Stop the caramel at amber.
• Keep the simmer gentle.
• If your hob runs hot, check at 45 minutes.
• Add the eggs near the end.

Serving Ideas

Steamed jasmine rice · Pickled mustard greens · Cucumber slices · Blanched greens

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Vietnamese Caramel Pork FAQ

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.