Saturday, August 17, 2019

Vietnamese Caramel Pork

This Vietnamese Pork recipe is an epic Vietnamese meals speciality that’s fundamental to recreate on your personal home. Slow cooked gentle red meat items in a sticky savoury-sweet glaze, Vietnamese Caramel Pork is a magical solution 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 jump and a facet of fluffy coconut rice. And don’t miss the bird model – Vietnamese Coconut Caramel Chicken!

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

Vietnamese Caramel Pork recipe
Vietnamese Caramel Pork is certainly one of these gems that appear exotic, yet is unbelievably fundamental AND you possibly can get everything you desire at your native supermarket. The red meat is braised till tender, and seems totally unimpressive till the final 5 minutes when it magically caramelises and becomes anything that you’d pay extreme $ 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 quite often made with red meat belly. Personally, I favor 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 proper to claim “chopstick tender”… 😂

Vietnamese Caramel Pork is a simple, magical recipe - gentle red meat in a candy savoury glaze and no hunting down strange ingredients!
The mystery component – coconut WATER
There is one component in Vietnamese Caramel Pork which you simply might now not have on your pantry but is bought in all most important supermarkets these days – coconut water. If you’re into wholesome smoothies, you might properly have a few stashed away!!!

It’s now not expensive, $2 – $3 depending at the place you get it (Asian grocer shops are cheaper), and it’s virtually the “secret ingredient” for this recipe.

It doesn’t truly style like coconut, it’s type of salty and sweet. Which makes it best 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 moderate 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 fundamental – and it truly 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 abruptly transforms into bronzed items of delectable, extremely gentle red meat that simply melts on your mouth.
* NO it's going to now not 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 - gentle red meat in a candy savoury glaze and no hunting down strange ingredients!

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 can be huge to stability 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 bird 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 seems 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 bird model of this recipe
Vietnamese Rice Paper Rolls
Lemongrass Chicken – certainly one of my widespread issues to grill!
Vietnamese Caramelised Pork Bowls – the tremendous fast model of the above
Vietnamese Noodle Salad
Browse all Vietnamese recipes
Vietnamese Caramel Pork is a simple, magical recipe - gentle red meat in a candy savoury glaze and no hunting down strange ingredients!

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







HUNGRY FOR MORE? Subscribe to my newsletter and comply with alongside on Facebook, Pinterest and Instagram for all the newest updates.

Vietnamese Caramel Pork is a simple, magical recipe - gentle red meat in a candy savoury glaze and no hunting down strange ingredients!
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
 Print
2.5K
46.7K
 "Thit Kho To" - Tender red meat in a candy savoury glaze that has pretty an extreme flavour. Though made utilizing coconut water simply due to the fact the broth, however it would now not have a coconut flavour at all! It seems so unimpressive proper up till the give up 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 big pot over medium heat. Stir, then when it bubbles and the sugar is melted (it seems like caramel), upload the relaxation of the ingredients.

Stir, then regulate the warmth so or now not it's simmering pretty energetically. Not rapidly, now not a gradual 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 diminished down and the red meat is tender, (see Note 3 if red meat isn't yet tender), the fats will separate .

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

Once the liquid is all long past and or now not it's now caught at the red meat pieces, or now not it's ready.

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