Vietnamese Caramel PorkVietnamese Caramel Pork
Vietnamese Caramel Pork
Vietnamese Caramel Pork
Brenton Lee
Brenton Lee
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Recipe - Foodland Farms Ala Moana
Vietnamese Caramel Pork
Vietnamese Caramel Pork
Prep Time20 Minutes
Servings4
Cook Time60 Minutes
Ingredients
Boneless Pork Butt, 2 Pounds
Canola Oil, 1 Tablespoon
Shallots, 1/2 Cup
Ginger, 1 Tablespoon
Brown Sugar, 150 Grams
Fish Sauce, 1/4 Cup
Optional: Scallions, 1/2 Cup
Optional: Red Fresno Chilies, 1 Chili
Directions

Ingredients

  • 2 pounds pork butt, boneless, cut into approximately 1" cubes
  • 1 tablespoon canola oil
  • 1/2 cup shallots, sliced thin
  • 1 tablespoon ginger, peeled, grated
  • 150 grams brown sugar
  • 1/4 cup fish sauce, plus a little more for taste
  • 1/2 cup scallions, roughly chopped (optional)
  • 1 red Fresno chili, sliced into thin rings (optional)

 

Directions

  1. In a medium-sized, heavy-bottomed pot, brown the pork butt until caramelized on all sides. Work in batches to achieve best results.
  2. Once the pork has been browned, remove and pour off extra grease.
  3. Return pot to medium heat, add in shallots and ginger, sweat for a few minutes.
  4. Return pork to the pot, add in sugar and fish sauce, bring up to a boil and turn down to simmer. Simmer for about 40 minutes, add water if pot becomes too dry.
  5. Once the pork feels tender, add in scallions. If more heat is desired, add in fresh chilies.
  6. Serve with a bowl of white rice. Garnish with sliced scallions.
20 minutes
Prep Time
60 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
Boneless Pork Butt, 2 Pounds
Fresh Boneless Pork Butt
Fresh Boneless Pork Butt, 3 Pound
Member Price
$14.97 avg/ea was $17.97 avg/ea$4.99/lb
Canola Oil, 1 Tablespoon
Wesson Pure Canola Oil
Wesson Pure Canola Oil, 24 Ounce
$6.69$0.28/oz
Shallots, 1/2 Cup
Shallots
Shallots, 0.04 Pound
Member Price
$0.28 avg/ea was $0.32 avg/ea$6.99/lb
Ginger, 1 Tablespoon
Ginger, Local
Ginger, Local , 0.4 Pound
Member Price
$1.60 avg/ea was $1.96 avg/ea$3.99/lb
Brown Sugar, 150 Grams
Maika`i Organic Light Brown Sugar
Maika`i Organic Light Brown Sugar, 24 Ounce
Member Price
$6.99 was $7.29$0.29/oz
Fish Sauce, 1/4 Cup
Lucky Brand Fish Sauce
Lucky Brand Fish Sauce, 23 Ounce
$2.99$0.13/oz
Optional: Scallions, 1/2 Cup
Green Onions
Green Onions, 1 Each
Member Price
$2.79 was $3.49
Optional: Red Fresno Chilies, 1 Chili
Red Chili Pepper
Red Chili Pepper, 0.1 Pound
$1.50 avg/ea$14.99/lb

Directions

Ingredients

  • 2 pounds pork butt, boneless, cut into approximately 1" cubes
  • 1 tablespoon canola oil
  • 1/2 cup shallots, sliced thin
  • 1 tablespoon ginger, peeled, grated
  • 150 grams brown sugar
  • 1/4 cup fish sauce, plus a little more for taste
  • 1/2 cup scallions, roughly chopped (optional)
  • 1 red Fresno chili, sliced into thin rings (optional)

 

Directions

  1. In a medium-sized, heavy-bottomed pot, brown the pork butt until caramelized on all sides. Work in batches to achieve best results.
  2. Once the pork has been browned, remove and pour off extra grease.
  3. Return pot to medium heat, add in shallots and ginger, sweat for a few minutes.
  4. Return pork to the pot, add in sugar and fish sauce, bring up to a boil and turn down to simmer. Simmer for about 40 minutes, add water if pot becomes too dry.
  5. Once the pork feels tender, add in scallions. If more heat is desired, add in fresh chilies.
  6. Serve with a bowl of white rice. Garnish with sliced scallions.