Vietnamese-style caramel pork
If you've got pork shoulder steaks, shallots and red chilli, you're most of the way to this Vietnamese pork: about 70 minutes of cooking across 8 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 8 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
- Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli.
- Cook over a low heat for a couple of mins until just starting to soften.
- Add the sugar, fish sauce and 200ml water to the pan and stir everything together.
- Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan.
- Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy.
- Taste and stir in a little more fish sauce, if needed, along with the chilli sauce.
- Sprinkle with the spring onions and serve with steamed rice and pak choi.
You'll use: Frying pan / skillet · Pan · Saucepan · Wok · Steamer
Watch how it's made
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Ingredient substitutions
- Shallots
- ½ small onion + a little garlic
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
- Fish Sauce
- soy sauce + a pinch of salt
What to serve with Vietnamese-style caramel pork
Tips & common questions
How long does Vietnamese-style caramel pork take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of shallots?
Try ½ small onion + a little garlic. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Vietnamese-style caramel pork via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.