Dinner · Vietnamese

Vietnamese-Style Caramel Pork

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 23, 2026

This is the kind of dinner that tastes like it took hours but comes together in about half an hour. Tender pieces of pork shoulder simmer in a sweet, salty, glossy caramel sauce with ginger and chili, and it all spoons beautifully over hot rice. One pan, big flavor, and enough leftovers to make you happy tomorrow.

Jump to recipe
Vietnamese-Style Caramel Pork

Why you'll love this

  • Restaurant-quality sweet and savory flavor from pantry staples.
  • Ready in about 30 minutes, start to finish.
  • Just one pan to wash.
  • That glossy caramel sauce is completely addictive over rice.

EveryDayMeal recipe

Vietnamese-Style Caramel Pork

Prep
10m
Cook
20m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 1 1/2 tablespoons peanut oil
  • 1 pound pork shoulder steaks, cut into bite-size pieces
  • 2 shallots, chopped
  • 1 tablespoon ground ginger
  • 1 red chili, chopped
  • 1/3 cup packed brown sugar
  • 1 tablespoon, plus more to taste fish sauce
  • 2 teaspoons chili sauce
  • 4 scallions, sliced
  • steamed rice, to serve
  • baby bok choy, to serve

Equipment

  • Wok or large skillet
  • Slotted spoon
  • Cutting board and knife

Instructions

  1. Heat 1 tablespoon of the peanut oil in a wok or large skillet over high heat until it shimmers. Add the pork in batches (crowding the pan steams the meat instead of searing it) and stir-fry until browned all over, about 3 to 4 minutes per batch. Lift the pork out with a slotted spoon and set it aside.
  2. Turn the heat all the way down and add the remaining 1/2 tablespoon oil. Stir in the shallots, ground ginger, and chopped chili, and cook gently for about 2 minutes, just until the shallots start to soften and smell fragrant, so the sauce tastes mellow rather than raw.
  3. Add the brown sugar, fish sauce, and 3/4 cup water to the pan and stir together. Bring to a boil, stirring so the sugar fully dissolves into a smooth caramel base.
  4. Return the pork to the pan and let it bubble vigorously for 8 to 10 minutes, stirring now and then, until the sauce thickens enough to cling to the meat and turns glossy and dark.
  5. Taste and stir in a little more fish sauce if it needs salt, then add the chili sauce for heat. Scatter the scallions over the top and serve right away with steamed rice and baby bok choy.

Tips from the kitchen

  • Cut the pork into even, bite-size pieces so it browns and cooks at the same rate.
  • Watch the sauce closely at the end. Caramel goes from glossy to burnt fast, so pull it off the heat once it coats the meat.
  • Fish sauce brands vary in saltiness, so add the extra splash a little at a time and taste as you go.

Estimated nutrition per serving: 380 cal · 24g protein · 24g carbs · 21g fat

Make it your own

  • Swap the pork shoulder for boneless chicken thighs and reduce the simmer time by a few minutes.
  • No peanut oil? Use vegetable or canola oil instead.
  • Add a squeeze of lime and fresh cilantro at the end for a brighter finish.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce, or microwave in short bursts. The flavor actually deepens overnight.

Good to know

Can I use a different cut of pork?
Yes. Pork shoulder stays tender and juicy, but pork loin or tenderloin also work. Just cook them a bit less so they don't dry out.
Is there a substitute for fish sauce?
Fish sauce gives this dish its signature savory depth, but in a pinch you can use soy sauce. The flavor will be less complex, so add a small pinch of salt to balance.
How spicy is this?
It's mildly spicy as written. For less heat, seed the chili or leave it out. For more, add extra chili sauce at the end.
Can I make it ahead?
Absolutely. It reheats beautifully and tastes even better the next day, making it a great meal-prep option.

Related recipes