Caramel pork


  • 1kg of fresh pork belly meat
  • 300g of pork shoulder meat
  • 6 tablespoons of caster sugar
  • 6 tablespoons of nuoc mam sauce
  • 1 teaspoon of ground ginger
  • 2 stalks of lemongrass
  • 1 clutch of fresh coriander
  • Lemongrass
  • Rice
  • Pepper


  • Cut the pork into strips measuring 2 cm in width and 4 cm in length. Brown these strips in a pot over high heat for 5 minutes, frequently stirring until the strips are golden. Add the pepper and sprinkle the sugar on top, stirring well until colouring occurs.
  • Next add the ginger and lemongrass, which should be cut into thin slices.
  • Mix and continue cooking for 2 minutes.
  • Make up with water to height, add the nuoc mam sauce and reduce heat to low. Cook for around 1 hour.
  • Tips and advice for this caramel pork recipe: sprinkle fresh coriander just prior to serving alongside aromatic rice!

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