This Vietnamese Pork recipe is an epic Vietnamese food speciality that’s easy to recreate in your own home. 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. And it’s SO easy!
Complete your Vietnamese banquet with fresh Vietnamese Rice Paper Rolls to start and a side of fluffy coconut rice. And don’t miss the chicken version – Vietnamese Coconut Caramel Chicken!
Vietnamese Caramel Pork recipe
Vietnamese Caramel Pork is one of those gems that seem exotic, yet is unbelievably simple AND you can get everything you need at your local supermarket. The pork is braised until tender, and looks completely unimpressive until the last 5 minutes when it magically caramelises and turns into something that you’d pay serious $ for at a posh Asian restaurant.
It’s sweet yet savoury, and the pork is fork tender. It’s called Thit Kho To in Vietnamese, and it’s traditionally made with pork belly. Personally, I prefer making it with pork shoulder (butt) because I find pork belly too fatty.
I just realised – I call this “fork tender”, but I guess it’s more appropriate to say “chopstick tender”… 😂
The secret ingredient – coconut WATER
There is one ingredient in Vietnamese Caramel Pork that you may not have in your pantry but is sold in all major supermarkets nowadays – coconut water. If you’re into healthy smoothies, you may well have some stashed away!!!
It’s not expensive, $2 – $3 depending on where you get it (Asian grocer stores are cheaper), and it’s essentially the “secret ingredient” for this recipe.
It doesn’t really taste like coconut, it’s sort of salty and sweet. Which makes it ideal to use as the broth for this recipe.
Substitute for coconut water?
Make it with coconut milk! I’ve tried it, and it’s great. A little saucier, a little sweeter, with a slight coconut flavour and smell that you don’t get in the traditional recipe. See the Vietnamese Coconut Caramel Chicken recipe which is made with coconut milk.
How to make this Vietnamese Pork
I promised you this is simple – and it really is, which you’ll see in the video. It goes down like this:
Put brown sugar and water in a pot, bring to simmer to make a caramel;
Add pork, fish sauce*, garlic and eschallots**
Simmer for 1.5 hours until the pork is tender. Then magically, the pot of pale brown meat pieces in a murky liquid suddenly transforms into bronzed pieces of delectable, ultra tender pork that just melts in your mouth.
* NO it will not taste fishy! It’s the Vietnamese version of soy sauce!
** French shallots, shallots, depending on where you live. The baby onions. 🙂
How to serve Vietnamese Caramel Pork
Because the glaze has quite a strong flavour, I like to serve this with plain white rice. Steamed jasmine rice would be on point.
And for a fresh side, a crunchy Asian Slaw would be very fitting – and the fresh flavour will be great to balance the richness of the pork. Or toss steamed vegetables or a garden salad with this Asian Sesame Dressing or the Nuoc Cham in this Lemongrass chicken recipe.
“This Vietnamese pork recipe is a Vietnamese food speciality. One bite, and you’ll understand why!”
I love recipes like this. Forgiving, tastes exotic, kapow! flavours. It sounds and looks exotic, but the flavours are universally appealing.
Asian Food Lovers – this is for YOU! It’s an absolute ripper that I think you’ll love! – Nagi x
Get your Vietnamese fix!
Vietnamese Coconut Caramel Chicken – the chicken version of this recipe
Lemongrass Chicken – one of my favourite things to grill!
Vietnamese Caramelised Pork Bowls – the super quick version of the above
Browse all Vietnamese recipes
WATCH HOW TO MAKE IT
Vietnamese Caramel Pork recipe video!
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Vietnamese Caramel Pork
Ingredients
- 1/2 cup / 100g brown sugar, tightly packed
- 1 tbsp water
- 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2″ pieces (Note 1a)
- 1.5 cups / 375 ml coconut water (Note 1b)
- 1 eschallot / shallot , very finely sliced (Note 2)
- 2 garlic cloves , minced
- 1 1/2 tbsp fish sauce
- 1/4 tsp white pepper
Garnishes:
- Red chilli and finely sliced shallots/green onions
Instructions
- Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
- Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
- Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
- At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
- Stir and the pork will brown and caramelise in the fat.
- Once the liquid is all gone and it’s now stuck on the pork pieces, it’s ready.
- Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.
Recipe Notes:
Nutrition Information:
DON’T MISS…..
The chicken version made with coconut milk – Vietnamese Coconut Caramel Chicken!
LIFE OF DOZER
Still his favourite toy. I swear, I can feel the attitude reverberating off him every time I see him bounding around in the backyard with this toy.
Made it last night. I loved the flavor but I will admit the pork was a bit dry and tough. I cooked it for a half an hour and the liquid was boiling out fast on medium-low so I thought if I covered the pot, it would dissipate slower. I came back after 30 minutes and the pork was already caramelized and looked amazing. Wish I could show the picture. I let it cook a bit longer but probably didn’t need to. Next time I think I’ll double the ingredients, cook until tender then remove the meat and reduce the sauce to make it saucier. But overall, I loved the flavor, especially with the scallion and hot, red pepper garnish.
Hi Kasia, I’m sorry to hear that. If the pork was only cooking for 1 hour, then yes it would be tough. The pork tenderises at 1.5 hours 🙂 I’m so pleased you enjoyed the flavour! N xx
Hi. If I had cooked it any longer it would have been burnt to a crisp. It was already on the verge of burnt passed caramelization. Perhaps my burner was set too high. I followed your written directions and cooked it fairly energetically on medium low. Next time I’ll try low. Don’t get me wrong, I loved it and I’m planning to make it again very soon. That’s unusual for me. Thank you for this recipe.
I made it again and cooked it lower for the recommended 1.5 hours. This time it came out right. Wonderfully tender. I simply had the burner set too high the last time and it caramelized before the meat had a chance to tenderize. Looking forward to trying the chicken thigh adaptation I just saw on Facebook this morning.
That’s great to hear Kasia! Thanks for sharing your feedback! N x ❤️
Would it shorten cooking time to pre-cook the pork?
sorry no, needs the whole time for the liquid to reduce 🙂 N x
Can I just use plain water or another substitute for coconut water as I don’t use any coconut products.
It didn’t have a coconut flavor at all so if that’s the problem (not liking the flavor), I’d go ahead and use it. Allergies of course are a different story.
Hi Robyn! I’m sorry to say that coconut is the key flavouring in this 🙂 Sorry!
Thanks Nagi, Even though I don’t use coconut products I might just try it this time as recipe sounds delicious.
An amazing beautiful dish. I will be cooking this again and again!.
I’m so pleased to hear you enjoyed this Jodi, thanks for letting me know! N x ❤️
Making this now in Mississippi, USA! I love trying new recipes, and this is my very first Vietnamese dish & already smells heavenly! Glad I accidentally stumbled upon your site, Nagi, thank you. Looking forward to more recipes.
I’m so glad you found me too! Hope you love it Katherine! N xx
Wow! This dish was so very wonderful! I served it over fried rice with carrots and peas to get some vegetables in, wish I had taken photos before we ate it all. 5 stars!!!
I’m so pleased to hear you enjoyed this Katherine, thanks for letting me know! N x ❤️
Our pork shoulder had a vein of fat through it. On one side, the meat was very dark and on the other side it was pale (almost white). The dark meat cooked up tender almost shredding, but the white part ended up dryer almost like a chop. Overall tasty meal (!) but next time I will seek out that darker colored meat. Hopefully this helps someone in the meat selection. Thank you Nagi another delicious meal!
I know what you mean May! Glad you enjoyed the taste though, thanks for letting me know! N xx
Amazing dish! Every recipe I try of yours turn out perfect! Just the way it’s written gives confidence to any cook, no matter their experience. I’m soooooo glad I found you xx
High praise! 😂 Thanks so much Ali! N x
This pork looks amazing, Nagi! I have to try this out!
Thanks Sabrina! N x
Hi Nagi,
Again, you do not disappoint. This is SOOOOO good. I served over Jasmin rice, and topped it with a Fresno chili, scallion, and cilantro. I could have used a dash of soy sauce, but I was out. Didn’t matter. The pork is gone. 🙂
YESSSSSSSSS!!!! HIGH FIVE!!!!
As always – a perfect 10/10! I am never nervous about cooking any of your recipes for a dinner party first time and this was no exception. Turned out exactly as described and was a hit with the adults and the kids. I can’t wait to see the chicken version
I’m so pleased to hear that Pippa! Thanks for sharing your feedback! N x 😊
Hi Nagi,
I am so glad I found you, I make one of your recipes nearly every day and love them all. I know you give some of the recipe measurements in weights as well as cups, but wondered if you could do it with all the recipes? I know it might seem like I am being lazy, but when i check conversion charts they all say different amounts. I am really looking forward to trying this.
Many thanks,
Helen
HI Helen – I’ll try to remember! I keep forgetting. I’ll update this one now. 🙂
Hello Nagi and Dozer #teamnagi
Another enticingrecipe from #teamnagi ! Thank-you.
Straight after checking out the various online news ( usually bad/sad news ) sites every morning I open your tab in my Fave Bookmarks to be cheered up.
I usually have several hours before a son ( one of five) wakes up to grunt , I mean greet the new day, before they utter their first coherent words, ‘what’s for dinner tonight?’ I’m prepared with an answer often obtained from your kitchen, and it’s very rare to hear a complaint from said son, BBOM!
“Hard Hearted Hanna’ aka my wife and the mother in resilience , Karen, can’t do Pork as she has had her Gall Bladder out early in her life . So I would like to use Beef in this recipe and thank-you for your options regarding which cuts of beef to use. But would you suggest using Coconut Milk for Beef or stick with CW?
Culinary regards,
Terry aka ‘Molly Coddle’
FIVE sons?? (She says, faintly….) 😂 I think this will be great with either coconut water or coconut milk, take your pick! Coconut milk is a bit saucier and you’ll just need to make the adjustments per the Note 1 re: adding a vinegar to cut through the sauce 🙂 Hope everyone loves it! N x
Hi Nagi,
Do you think this would work with bone in shoulder chops? My husband brought two home y’day just as I checked my emails and found this recipe! It seemed as though it was meant to be?!
As long as it’s SHOULDER chops then it will be fine! If it’s normal chops they will dry out with the long cook time 🙂 N x
This looks so yummy. We have lovely pork belly here in the markets, so I’m going “full fat”.
So how many of those pillow has dozer gone through? Wouldn’t last long with our Clo dog! Neither would the Caramel Pork..
He’s still on his first one!! 😂
Hi Nagi,
Would I be able to adjust this recipe to an Instant Pot or Slow Cooker? Thanks!
I am confident it will work on the saute function – lid off because the liquid needs to reduce 🙂 It won’t work in a slow cooker, it’s too slow and the lid has to be off!
O.M.G. This looks like the perfect dinner for a party of 3 – me, myself, and I.
My waistline is screaming for mercy and I can’t hear a thing! 😀
This is a definite MUST try.
Quote of the day –> “My waistline is screaming for mercy and I can’t hear a thing!”
I can’t believe how amazing this dish is, I didn’t think it was going to come together it seemed very watery but I should have had faith it’s so delicious I can’t wait to make it again for guests, I just love all of your recipes the caramel slice is an all time favourite so thank you please keep them coming.
OMG! You made it ALREADY?!! Linda, you ROCK!!!! So glad you love the caramel slice too, I worked so hard to get that right after so many failures using other recipes! N xx
Yes I wish I could send you a photo it looks and SMELLS wonderful I cooked lovely fluffy steamed rice can’t wait to dig in, bit early for dinner here in Australia hope I can hold out, I doubt it
Thanks again keep them coming I’ve never had a fail with any of your recipes thank you
This looks amazing!!!! I will be making it real soon! Thanks so much for sharing. I am new to your site. LOVE IT! Keep up the great work and sharing.
I’m so glad you’re enjoying my recipes Theresa, thank you for reading!! N xx
Love your recipes and will try this one on the weekend. Would really like you to give us a “Beef in Black Bean recipe”
Hi Dan! That’s seriously been on my list for so long, struggling to get the recipe to my taste without making the recipe super difficult!
Thanks for that. I also like simple so I’ll wait patiently.
I think my kids would really like this! Sounds so good!
Gosh YES this is such a great one for kids!