This sticky-sweet pork dish is easy to mark and goes great with rice, noodles, banh mi sub sandwiches and basically anything!
- 5 Tbsp (60 g) sugar
- 3 Tbsp (45 mL) water, divided 2 cloves garlic, minced
- 1 onion, minced
- 1/4 lb (110 g) pork belly (rind on), cut into 1/4-inch (6 mm) thick slices
- 1 lb (454 g) pork loin, cut into strips
- 1 bird’s eye chili, minced Freshly ground black pepper 3 Tbsp (45 mL) fish sauce
- 2 green onions, white and green parts, chopped Fresh cilantro leaves
- Combine the sugar and 1 tablespoon (15 mL) of the water in a stockpot. Set over medium heat and boil until the sugar turns into a deep amber caramel.
- Increase heat to medium-high, then add the garlic, onions, and pork belly. Cook, stirring constantly, for 5 minutes.
- Add the pork loin strips and bird’s eye chili, then generously season with black pepper. Stir well to coat all the ingredients with caramel.
- Add the remaining water and the fish sauce, and keep cooking, stirring frequently, until the sauce has a slightly syrupy texture.
- Serve immediately, garnished with the green onions and cilantro.
The best sidekicks to this dish are a few slices of cucumber or pieces of blanched cabbage.
Keywords: Vietnamese Caramel Pork Stir Fry, Vietnamese Cuisine, Viet Food, Saigon, THE TRAM, secrets from my vietnamese kitchen