Vietnamese Caramelized Pork. Like this Vietnamese pork stir fry. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

Vietnamese Caramelized Pork has been a longtime favorite choice when dining at Vietnamese restaurants and as a take-out dish. Sweet and salty braised pork with eggs. If you can't find coconut soda, you can use coconut water instead. You can have Vietnamese Caramelized Pork using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vietnamese Caramelized Pork

1. Prepare 2-2.5 pounds of pork country ribs/ shoulder/butt/ picnic shoulder, cut into 1.5 to 2 inch cubes.
2. It's 2 Tablespoons of minced garlic (3 to 4 cloves).
3. It's 1/4-1/3 cup of tightly packed brown sugar depending on how sweet you like your food (dark preferable, light ok).
4. You need 1/8 cup of fish sauce.
5. Prepare 1 of green onion, chopped.
6. It's 1 1/2 cups of sliced onion (about 1 small).
7. You need 3/4 cup of water.
8. Prepare 2 Tablespoons of soy sauce.
9. You need 2 Tablespoons of vinegar (Distilled white, apple cider, or even red or white wine will work).

You can also mix in or sub pork shoulder for a leaner version. This recipe is incredibly easy to make! It's hard to believe that when I first made Vietnamese Caramelized Pork almost four years ago in China, I had the hardest time finding fish. This super tender, fall apart Vietnamese Pork (Caramel Pork) takes less than a hour to make in the Instant Pot for delicious Juicy pork coated in a sticky, caramelized sauce of sugar and fish sauce, I.

Vietnamese Caramelized Pork instructions

1. 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..
2. 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..
3. 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..
4. 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)..
5. 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..
6. 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!.

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