Dinner · Vietnamese

Vietnamese-Style Caramel Pork

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 12, 2026

This is the kind of dinner that tastes like it took hours but comes together in about half an hour. Tender pork simmers in a sticky, glossy caramel sauce that balances sweet fish sauce, ginger, and chilli. Serve it over steamed rice with some pak choi and you have a weeknight meal that feels special.

Jump to recipe
Vietnamese-Style Caramel Pork

Why you'll love this

  • Sweet, salty, sticky caramel sauce that clings to every bite.
  • On the table in about 35 minutes.
  • Uses affordable pork shoulder that stays tender.
  • One pan means easy cleanup.

EveryDayMeal recipe

Vietnamese-Style Caramel Pork

Prep
10m
Cook
25m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 1 1/2 tbsp groundnut oil
  • 500g pork shoulder steaks, cut into chunks
  • 2 shallots, chopped
  • 1 tbsp ground ginger
  • 1 red chilli, chopped
  • 75g brown sugar
  • 1 tbsp fish sauce
  • 2 tsp chilli sauce
  • 4 spring onions, sliced
  • to serve steamed rice
  • to serve pak choi

Equipment

  • Wok or large deep frying pan
  • Slotted spoon
  • Chef's knife
  • Cutting board

Instructions

  1. Heat 1 tablespoon of the groundnut oil in a wok over high heat until it shimmers, then stir-fry the pork in batches until browned all over, about 3 to 4 minutes per batch. Crowding the pan steams the meat instead of browning it, so work in batches and lift the pork out with a slotted spoon as it colors, setting it aside on a plate.
  2. Turn the heat right down and add the remaining oil, then stir in the shallots, ginger, and chilli. Cook gently for a couple of minutes until the shallots just start to soften and smell fragrant, which keeps the flavor sweet rather than raw and sharp.
  3. Add the brown sugar, fish sauce, and 200ml water, stirring everything together, then bring to the boil so the sugar fully dissolves into a smooth caramel base.
  4. Return the pork and any resting juices to the pan and let it bubble vigorously for 8 to 10 minutes, stirring now and then, until the sauce reduces and turns thick and glossy, coating each piece of meat.
  5. Taste and stir in a little more fish sauce if it needs depth, along with the chilli sauce for heat. Scatter the sliced spring onions over the top and serve straight away with steamed rice and pak choi.

Tips from the kitchen

  • Pat the pork dry before browning so it sears rather than steams, giving you deeper color and flavor.
  • Keep an eye on the sauce as it reduces near the end, since the sugar can catch and burn quickly once the liquid cooks off.
  • If you like it hotter, add extra chilli sauce at the table so everyone can adjust to taste.

Estimated nutrition per serving: 420 cal · 28g protein · 24g carbs · 22g fat

Make it your own

  • Swap pork shoulder for chicken thighs or firm tofu using the same method.
  • Use fresh grated ginger in place of ground for a brighter kick.
  • Stir in a splash of lime juice at the end to lift the sweetness.

Storing & make-ahead

Cool and refrigerate in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce. It also freezes well for up to 2 months.

Good to know

Can I use a different cut of pork?
Yes. Pork shoulder is ideal because it stays juicy, but pork belly or leg steaks work too. Just adjust cooking time so the meat is tender.
My sauce is too thin. What went wrong?
It likely needs more time to reduce. Keep it bubbling over higher heat until it thickens enough to coat the pork and turn glossy.
Can I make it less spicy?
Absolutely. Deseed the red chilli or leave it out, and skip the chilli sauce for a milder, more caramel-forward dish.
What can I serve instead of pak choi?
Any quick-cooked green works well, such as steamed broccoli, green beans, or wilted spinach.

Related recipes