How to make it

  • In a small saucepan, combine sugar and water. Set pan over a medium heat and stir until sugar has dissolved.
  • Increase heat and cook syrup, without stirring, to an amber/caramel colour. Remove from heat and allow caramel to continue to darken a few more minutes in residual heat in pan.
  • Transfer while still warm to a lidded glass jar, cool. If desired, make larger quantities of caramel and stored unrefrigerated for up to a year.
  • In a medium-size mixing bowl, combine pork with cooled caramel (caramel must be cool or it will prematurely cook the meat), fish sauce, oil, water and salt; toss to coat with chopsticks. Marinate 15 minutes.
  • Transfer to a medium-size Vietnamese/Asian clay pot. Bring to the boil, reduce heat to a simmer, cover with a lid and cook 30 minutes until meat is tender and sauce has thickened.
  • Season with a little freshly ground black pepper and serve hot in the clay pot at the table.

Reviews & Comments 1

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  • mbelisle 6 years ago
    I'm going to try this tonight. It sounds like a great recipe. Thanks.
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