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CARAMEL PORK RECIPE – THIT RAM

  • Author: Kim Thuy
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Sides
  • Method: Stovetop
  • Cuisine: Vietnamese

Description

This sticky-sweet pork dish is easy to mark and goes great with rice, noodles, banh mi sub sandwiches and basically anything!


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Increase heat to medium-high, then add the garlic, onions, and pork belly. Cook, stirring constantly, for 5 minutes.
  3. 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.
  4. Add the remaining water and the fish sauce, and keep cooking, stirring frequently, until the sauce has a slightly syrupy texture.
  5. Serve immediately, garnished with the green onions and cilantro.

Notes

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

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