Saturday, August 17, 2019

Vietnamese Caramel Pork

This Vietnamese Pork recipe is an epic Vietnamese meals speciality that’s basic to recreate on your personal home. Slow cooked smooth red meat items in a sticky savoury-sweet glaze, Vietnamese Caramel Pork is a magical technique to rework red meat shoulder into anything unique and spectacular. And it’s SO easy!


Vietnamese Caramel Pork



Complete your Vietnamese banquet with recent Vietnamese Rice Paper Rolls to leap and a aspect of fluffy coconut rice. And don’t miss the chook model – Vietnamese Coconut Caramel Chicken!

Vietnamese Caramel Pork is a simple, magical recipe - smooth red meat in a candy savoury glaze and no hunting down strange ingredients!

Vietnamese Caramel Pork recipe
Vietnamese Caramel Pork is considered one of these gems that appear exotic, yet is unbelievably basic AND you could get everything you want at your native supermarket. The red meat is braised till tender, and appears to be like fully unimpressive till the final 5 minutes when it magically caramelises and becomes anything that you’d pay severe $ for at a fancy Asian restaurant.

It’s candy yet savoury, and the red meat is fork tender. It’s referred to as Thit Kho To in Vietnamese, and it’s regularly made with red meat belly. Personally, I choose making it with red meat shoulder (butt) simply due to the fact I discover red meat stomach too fatty.

I simply realised – I name this “fork tender”, but I guess it’s extra suitable to claim “chopstick tender”… 😂

Vietnamese Caramel Pork is a simple, magical recipe - smooth red meat in a candy savoury glaze and no hunting down strange ingredients!

The mystery aspect – coconut WATER
There is one aspect in Vietnamese Caramel Pork which you simply might no longer have on your pantry but is offered in all most important supermarkets these days – coconut water. If you’re into wholesome smoothies, you might effectively have a few stashed away!!!

It’s no longer expensive, $2 – $3 depending at the place you get it (Asian grocer shops are cheaper), and it’s nearly the “secret ingredient” for this recipe.

It doesn’t actually style like coconut, it’s variety of salty and sweet. Which makes it top to make use of simply due to the fact the broth for this recipe.

Substitute for coconut water?
Make it with coconut milk! I’ve tried it, and it’s great. A little saucier, a bit sweeter, with a mild coconut flavour and odor which you simply don’t get within the typical recipe. See the Vietnamese Coconut Caramel Chicken recipe that is made with coconut milk.

How to make this Vietnamese Pork
I promised you here's basic – and it actually is, which you’ll see within the video. It is going down like this:

Put brown sugar and water in a pot, convey to simmer to make a caramel;
Add pork, fish sauce*, garlic and eschallots**
Simmer for 1.5 hours till the red meat is tender. Then magically, the pot of light brown meat items in a murky liquid all of a sudden transforms into bronzed items of delectable, extremely smooth red meat that simply melts on your mouth.
* NO it's going to no longer style fishy! It’s the Vietnamese model of soy sauce!
** French shallots, shallots, depending at the place you live. The child onions. 🙂

Vietnamese Caramel Pork is a simple, magical recipe - smooth red meat in a candy savoury glaze and no hunting down strange ingredients! www.recipetineats.com

How to serve Vietnamese Caramel Pork
Because the glaze has pretty a stable flavour, I desire to serve this with plain white rice. Steamed jasmine rice might be on point.

And for a recent side, a crunchy Asian Slaw might be very becoming – and the recent flavour could be vast to steadiness the richness of the pork. Or toss steamed vegetables or a lawn salad with this Asian Sesame Dressing or the Nuoc Cham on this Lemongrass chook recipe.

“This Vietnamese red meat recipe is a Vietnamese meals speciality. One bite, and you’ll realize why!”
I love recipes like this. Forgiving, tastes exotic, kapow! flavours. It sounds and appears to be like exotic, however the flavours are universally appealing.

Asian Food Lovers – here's for YOU! It’s an absolute ripper that I assume you’ll love! – Nagi x

GET YOUR VIETNAMESE FIX!
Bun Cha – Vietnamese Meatballs (Noodle Bowl)
Vietnamese Coconut Caramel Chicken – the chook model of this recipe
Vietnamese Rice Paper Rolls
Lemongrass Chicken – considered one of my regular issues to grill!
Vietnamese Caramelised Pork Bowls – the tremendous quickly model of the above
Vietnamese Noodle Salad
Browse all Vietnamese recipes
Vietnamese Caramel Pork is a simple, magical recipe - smooth red meat in a candy savoury glaze and no hunting down strange ingredients! www.recipetineats.com

Vietnamese Caramel Pork is a simple, magical recipe - smooth red meat in a candy savoury glaze and no hunting down strange ingredients! www.recipetineats.com

WATCH HOW TO MAKE IT
Vietnamese Caramel Pork recipe video!





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Vietnamese Caramel Pork is a simple, magical recipe - smooth red meat in a candy savoury glaze and no hunting down strange ingredients! www.recipetineats.com
Vietnamese Caramel Pork
 Author: Nagi Prep: 10 mins Cook: 1 hr 30 mins Total: 1 hr 40 mins Main Vietnamese
4.97 from 84 votes
 Servings4Tap or hover to scale
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Recipe VIDEO above. "Thit Kho To" - Tender red meat in a candy savoury glaze that has pretty an severe flavour. Though made utilizing coconut water simply due to the fact the broth, nevertheless it does no longer have a coconut flavour at all! It appears to be like so unimpressive proper up till the quit when it magically transforms into sticky caramelised red meat pieces!




Ingredients



1/2 cup / 100g brown sugar, tightly packed
1 tbsp water
1 kg / 2 lb red meat shoulder (butt) or boneless skinless red meat belly, cut into 3 cm / 1.2" items (Note 1a)
1 1/4 cups / 375 ml coconut water (Note 1b)
1 eschallot / shallot , very finely sliced (Note 2)
2 garlic cloves , minced
1 1/2 tbsp fish sauce
1/4 tsp white pepper
GARNISHES:
Red chilli and finely sliced shallots/green onions


Instructions

Place sugar and water in a huge pot over medium heat. Stir, then when it bubbles and the sugar is melted (it appears to be like like caramel), upload the relaxation of the ingredients.

Stir, then regulate the warmth so or no longer it's simmering pretty energetically. Not rapidly, no longer a sluggish simmer (I use medium warmth on a weak stove, among medium and low on a stable stove).

Simmer for 1.5 hours, uncovered. Stir as soon as or twice whereas cooking.

At round 1.5 hours, when the liquid has lowered down and the red meat is tender, (see Note 3 if red meat isn't yet tender), the fats will separate (see video).

Stir and the red meat will brown and caramelise within the fat.

Once the liquid is all long gone and or no longer it's now caught at the red meat pieces, or no longer it's ready.

Serve over rice, garnished with recent chilli and shallots. Simple pickled vegetables are top for a aspect simply due to the fact the recent acidity pairs effectively with the wealthy pork.source recipetineats.com