Steps to Make Super Quick Homemade Vietnamese Caramelised Pork

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Easiest Way to Make Perfect Vietnamese Caramelised Pork. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vietnamese Caramelised Pork, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vietnamese Caramelised Pork delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vietnamese Caramelised Pork is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vietnamese Caramelised Pork estimated approx 2h 30 mins.

To get started with this particular recipe, we must first prepare a few components. You can have Vietnamese Caramelised Pork using 8 ingredients and 11 steps. Here is how you cook it.

I first had this dish in Hội An, Vietnam. I was upstairs in a restaurant, sat on a balcony, that overlooked the river. The view was beautiful and the cold beer and colourful lights made for a perfect evening. I had no idea what "clay pot pork" was going to be but it sounded worth a shot. I was not wrong! In the years since then this is the closest I have come to recreating that moment. Intensely sweet, spicy and salty this dish is very more-ish and has a method of cooking unlike anything else I have seen before.

Ingredients and spices that need to be Prepare to make Vietnamese Caramelised Pork:

1. 1 kg Pork (Belly and loin both work well)
2. 6-8 Spring Onions (Sliced)
3. 2 Red Chilis (Adjust to taste)
4. 60 g Fresh Root Ginger (Grated)
5. 1 Tablespoon Freshly Ground Black Pepper
6. 5 Tablespoons Fish Sauce
7. 8 Tablespoons White Sugar
8. 500 ml Water

Instructions to make to make Vietnamese Caramelised Pork

1. Chop the pork into 1" chunks and add it to a large bowl.
2. Slice the spring onion and add it to the bowl.
3. Finely chop two red chilis and add to the bowl.
4. Peel and grate the fresh root ginger and add it to the bowl. TIP: A teaspoon makes an excellent peeler for getting the skin off the ginger.
5. Add 1 tablespoon of black pepper and 5 tablespoons of fish sauce.
6. Mix well and leave the mixture to marinade in the fridge for at least 1 hour.
7. Add 8 tablespoons of sugar to a large saucepan and place on a medium heat. After a few minutes you should notice the sugar start to melt. When it first starts to melt it will be a clear liquid but will quickly go brown. The challenge is to get all of the sugar to melt before the bit that melted first starts to burn. If it smells burnt or starts to smoke its better to start again that carry on regardless. Stirring may help but sometimes a quick shake of the pan will do the trick.
8. Once all the sugar has melted and is a golden brown colour carefully add the water. This is usually fairly spectacular as the pan is very hot. Expect steam, obscure sugar sculptures rising out of the pan and frantically boiling water.
9. Once all the caramel has dissolved you should have a very runny, sweet brown syrup. Bring this to the boil and then add the marinated pork mix.
10. Bring the pan back to the boil and stir well. Then reduce the heat and leave to simmer for at least an hour.
11. Once most of the liquid has evaporated and the pork is tender and sticky we are ready to serve! Goes great with rice and stir-fried greens.

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So that is going to wrap this up for this special food How to Make Speedy Vietnamese Caramelised Pork. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!