Caramelized pork

Cuisine Vietnam
Servings 4 pax


  • 500 gr thick porc slices in cubes
  • 4-5 cloves Knoflook chopped
  • Sunflower oil
  • 300 ml coconut water
  • 300 ml water
  • 1 tl White pepper
  • Fish sauce
  • 300 ml water
  • 1 in spring onion rings
  • 2 Shallots chopped
  • 0,5 tl Zout
  • 2 el Sugar
  • 4 el Fish sauce
  • 6 hard gekookte eieren gepeld
  • 4 rode chillies ongesneden


  • Cut the meat into blocks of 3x4 cm. Put them in boiling water for 5 minutes and then cool quickly in cold water. Add the finely chopped garlic, shallots, 1 tablespoon fish sauce, salt and pepper to the meat, mix and let it marinate for 15-30 minutes.
  • Make the caramel sauce. Add 1 tablespoon of oil and 2 tablespoons of sugar to a pan, melt over a medium heat and caramelize, without stirring. When the sauce starts to brown, the meat can be added. Stir the meat well and let it cook for 3 minutes. Then add the coconut water, then top it up with water until the meat is just below the moisture. Bring to the boil and remove any foam with a strainer.
  • Turn the heat down and let it simmer for 45 minutes.
  • Add the eggs and continue to boil for 10 minutes. Add the red chili peppers in the last 5 minutes. Season with fish sauce and possibly extra sugar.
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