Vietnamese Caramelised Pork
Vietnamese Caramelised Pork

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vietnamese caramelised pork. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vietnamese Caramelised Pork is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Vietnamese Caramelised Pork is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have vietnamese caramelised pork using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vietnamese Caramelised Pork:
  1. Prepare 1 kg Pork (Belly and loin both work well)
  2. Prepare 6-8 Spring Onions (Sliced)
  3. Prepare 2 Red Chilis (Adjust to taste)
  4. Take 60 g Fresh Root Ginger (Grated)
  5. Get 1 Tablespoon Freshly Ground Black Pepper
  6. Prepare 5 Tablespoons Fish Sauce
  7. Make ready 8 Tablespoons White Sugar
  8. Get 500 ml Water
Instructions to make Vietnamese Caramelised Pork:
  1. Chop the pork into 1" chunks and add it to a large bowl.
  2. Slice the spring onion and add it to the bowl.
  3. Finely chop two red chilis and add to the bowl.
  4. Peel and grate the fresh root ginger and add it to the bowl. - - TIP: A teaspoon makes an excellent peeler for getting the skin off the ginger.
  5. Add 1 tablespoon of black pepper and 5 tablespoons of fish sauce.
  6. Mix well and leave the mixture to marinade in the fridge for at least 1 hour.
  7. Add 8 tablespoons of sugar to a large saucepan and place on a medium heat. After a few minutes you should notice the sugar start to melt. When it first starts to melt it will be a clear liquid but will quickly go brown. The challenge is to get all of the sugar to melt before the bit that melted first starts to burn. If it smells burnt or starts to smoke its better to start again that carry on regardless. Stirring may help but sometimes a quick shake of the pan will do the trick.
  8. Once all the sugar has melted and is a golden brown colour carefully add the water. This is usually fairly spectacular as the pan is very hot. Expect steam, obscure sugar sculptures rising out of the pan and frantically boiling water.
  9. Once all the caramel has dissolved you should have a very runny, sweet brown syrup. Bring this to the boil and then add the marinated pork mix.
  10. Bring the pan back to the boil and stir well. Then reduce the heat and leave to simmer for at least an hour.
  11. Once most of the liquid has evaporated and the pork is tender and sticky we are ready to serve! Goes great with rice and stir-fried greens.

So that is going to wrap it up for this exceptional food vietnamese caramelised pork recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!