Vietnamese Caramelized Pork. Remove with a slotted spoon and set aside. Slow cooked tender pork pieces in a sticky savoury-sweet glaze, Vietnamese Caramel Pork is a magical way to transform pork shoulder into something exotic and spectacular. Complete your Vietnamese banquet with fresh Vietnamese Rice Paper Rolls to start and a side of fluffy coconut rice.
With just a handful of ingredients you probably already have, it's sweet, salty, beautifully caramelised and absolutely irresistible. It's the quick and easy version of Vietnamese Caramel Pork, a famous Vietnamese food speciality! Vietnamese Caramelized Pork – The combination of flavors is over the top tasty!
Remove with a slotted spoon and set aside. Slow cooked tender pork pieces in a sticky savoury-sweet glaze, Vietnamese Caramel Pork is a magical way to transform pork shoulder into something exotic and spectacular. Complete your Vietnamese banquet with fresh Vietnamese Rice Paper Rolls to start and a side of fluffy coconut rice.
Vietnamese Caramelized Pork is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Vietnamese Caramelized Pork is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook vietnamese caramelized pork using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vietnamese Caramelized Pork:
- Get 2-2.5 pounds of pork country ribs/ shoulder/butt/ picnic shoulder, cut into 1.5 to 2 inch cubes.
- Make ready 2 Tablespoons of minced garlic (3 to 4 cloves).
- Make ready 1/4-1/3 cup of tightly packed brown sugar depending on how sweet you like your food (dark preferable, light ok).
- Prepare 1/8 cup of fish sauce.
- Make ready 1 of green onion, chopped.
- Make ready 1 1/2 cups of sliced onion (about 1 small).
- Get 3/4 cup of water.
- You need 2 Tablespoons of soy sauce.
- Get 2 Tablespoons of vinegar (Distilled white, apple cider, or even red or white wine will work).
Tender pieces of pork are tossed in a sticky caramel garlic ginger sauce and served over a bed of rice. Topped with fresh cilantro, mint leaves and quick and easy pickled carrots. This Vietnamese Caramelized Pork is a great stir fry minced pork recipe that you should try. It's definitely tastier and faster than any Asian take-out.
Instructions to make Vietnamese Caramelized Pork:
- In a large bowl, combine the pork with the garlic, brown sugar, fish sauce and green onion. Mix thoroughly to ensure even distribution of the seasonings. The best way to do it is just to get in there with your hands and massage the pig. Time permitting, let the pork marinate for 20 minutes or so to allow the seasoning to penetrate the meat..
- In deep skillet or pot, heat 2 Tablespoons of a neutral flavored oil over medium high heat and sear the pork, 4 or 5 pieces at a time (don't want to crowd the cooking surface) until the fatty bits get a rich, dark, caramel color, 2 to 2.5 minutes per side. This is one of those rare instances in which you could actually put the seared pork back into the bowl with the uncooked pork without worrying about contamination because all of it is going back into the pot to cook for a long time..
- After the pork is seared, add the onions into the pot and saute until they just begin to become translucent, about 2 minutes. This quick saute develops the flavor of the onion and helps it hold some shape during the long simmer..
- Put the pork back in the pot, and increase the heat to medium high. Add the water, soy sauce and vinegar, stir to ensure they get evenly distributed, and bring to a gentle boil (i.e., the liquid is bubbling gently and consistently but not so actively that it splatters)..
- Reduce the heat to medium low and cover the pot. Simmer 45 to 50 minutes, stirring every 15 minutes or so to ensure that the meat gets evenly seasoned and cooked. Because heat accumulates, watch for signs that it's getting too high (the aforementioned splattery bubbling) and adjust back down if that happens. At this point, the meat should be fork tender. If not, cover and simmer another 5 minutes or so..
- Once the meat is fork tender, uncover and reduce the heat to low. Simmer another 15 minutes to reduce, thicken and further caramelize the braising liquid. Stir every 5 minutes to further ensure even seasoning and cooking. If you refrigerate the leftovers, you'll find that the braising liquid becomes gelatinous due to the collagen from the pork. Just give it a warming on the stove or a zap in the microwave, and it's back to its saucy goodness in no time. Enjoy!.
The ground pork is stir-fried and cooked perfectly in a homemade Asian sauce. This sticky-sweet Vietnamese pork belly dish is definitely a supper worth celebrating. Poaching the meat for an hour in a mix of fragrant spices before slicing and caramelising in a sticky ginger, shallot and poaching stock sauce, gives it a delicious, melt-in-the-mouth texture – trust us, it's worth the wait. Vietnamese Caramelized Pork, one of my favorite ground pork recipes, is made in a skillet, and combines the Vietnamese flavors of fish sauce and pepper, garlic and lemon grass, plus a bit of sugar. Cucumbers are then mixed in, which gives this dish a healthy crunch.
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