Vietnamese · pork

Vietnamese-style caramel pork

Name: Vietnamese-style caramel pork
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 ½ tbsp Ground Nut Oil; 500g Pork Shoulder Steaks; 2 chopped Shallots; 1 tablespoon Ground Ginger; 1 chopped Red Chilli; 75g Brown Sugar; 1 tablespoon Fish Sauce; 2 tsp Chilli Sauce; 4 Spring Onions; Steamed Rice; To serve Pak Choi

total: 0 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Ground Nut Oil1.5 tbsp
Pork Shoulder Steaks500 g
Shallots2
Ground Ginger1 tbsp
Red Chilli1
Brown Sugar75 g
Fish Sauce1 tbsp
Chilli Sauce2 tsp
Spring Onions4
Rice
Pak Choi

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

2 steps · 0 min

1
Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
2
Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.