Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vietnamese caramelized pork. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. Be careful, the melted sugar is very hot.

Vietnamese Caramelized Pork is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Vietnamese Caramelized Pork is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vietnamese caramelized pork using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vietnamese Caramelized Pork:

1. Get 2-2.5 pounds pork country ribs/ shoulder/butt/ picnic shoulder, cut into 1.5 to 2 inch cubes
2. Take 2 Tablespoons minced garlic (3 to 4 cloves)
3. Get 1/4-1/3 cup tightly packed brown sugar depending on how sweet you like your food (dark preferable, light ok)
4. Make ready 1/8 cup fish sauce
5. Take 1 green onion, chopped
6. Make ready 1 1/2 cups sliced onion (about 1 small)
7. Take 3/4 cup water
8. Get 2 Tablespoons soy sauce
9. Take 2 Tablespoons vinegar (Distilled white, apple cider, or even red or white wine will work)

Tender pieces of pork are tossed in a sticky caramel garlic ginger sauce and served over a bed of rice. Topped with fresh cilantro, mint leaves and quick and easy pickled carrots. What is Vietnamese Caramelized Pork Belly (Thit kho tau)Caramelized Pork Belly is in the daily rotation of many Vietnamese families. We call it "thit kho tau" (or just "thit kho" for short).

Steps to make Vietnamese Caramelized Pork:

1. In a large bowl, combine the pork with the garlic, brown sugar, fish sauce and green onion. Mix thoroughly to ensure even distribution of the seasonings. The best way to do it is just to get in there with your hands and massage the pig. Time permitting, let the pork marinate for 20 minutes or so to allow the seasoning to penetrate the meat.
2. In deep skillet or pot, heat 2 Tablespoons of a neutral flavored oil over medium high heat and sear the pork, 4 or 5 pieces at a time (don't want to crowd the cooking surface) until the fatty bits get a rich, dark, caramel color, 2 to 2.5 minutes per side. This is one of those rare instances in which you could actually put the seared pork back into the bowl with the uncooked pork without worrying about contamination because all of it is going back into the pot to cook for a long time.
3. After the pork is seared, add the onions into the pot and saute until they just begin to become translucent, about 2 minutes. This quick saute develops the flavor of the onion and helps it hold some shape during the long simmer.
4. Put the pork back in the pot, and increase the heat to medium high. Add the water, soy sauce and vinegar, stir to ensure they get evenly distributed, and bring to a gentle boil (i.e., the liquid is bubbling gently and consistently but not so actively that it splatters).
5. Reduce the heat to medium low and cover the pot. Simmer 45 to 50 minutes, stirring every 15 minutes or so to ensure that the meat gets evenly seasoned and cooked. Because heat accumulates, watch for signs that it's getting too high (the aforementioned splattery bubbling) and adjust back down if that happens. - - At this point, the meat should be fork tender. If not, cover and simmer another 5 minutes or so.
6. Once the meat is fork tender, uncover and reduce the heat to low. Simmer another 15 minutes to reduce, thicken and further caramelize the braising liquid. Stir every 5 minutes to further ensure even seasoning and cooking. - - If you refrigerate the leftovers, you'll find that the braising liquid becomes gelatinous due to the collagen from the pork. Just give it a warming on the stove or a zap in the microwave, and it's back to its saucy goodness in no time. - - Enjoy!

Eggs can also be added to the dish, and then we will call the dish "thit kho trung". The version with eggs is a must-have in the Lunar New Year feast of Southern Vietnamese people. Some months ago, we were craving for ribs, and usually if we do them, there is only one place in the city we go. THE best people working there, and it is the place where you are ashamed to eat your BBQ beef with the cutlery. This classic Thit Kho Tau, keto version of the Vietnamese caramelized pork belly recipe is both easy to make and is budget friendly.

So that is going to wrap it up for this exceptional food vietnamese caramelized pork recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!