Vietnamese Caramel Pork With Black Pepper 5 Points Recipes

VIETNAMESE CARAMEL PORK

Steps:

• Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
• Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
• Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
• At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
• Stir and the pork will brown and caramelise in the fat.
• Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
• Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.

VIETNAMESE CARAMELIZED PORK

Steps:

• Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
• When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

VIETNAMESE CARAMEL PORK WITH BLACK PEPPER - 5 POINTS

Steps:

• Spray a large nonstick wok or high-sided skillet with nonstick spray and set over high heat.
• Add the scallions and garlic; stir-fry until softened, about 1 minute.
• Add the pork and stir-fry until browned, about 3 minutes.
• Transfer the content of the wok to a bowl and set aside.
• Return the wok to the heat and add the sugar; cook, stirring, until melted, lightly browned, and caramelized, about 30 seconds.
• Slowly stir in the broth.
• The caramel may form a hard lump.
• Continue cooking, stirring constantly, until the sugar melts again and the broth boils, about 20 seconds.
• Stir in the fish sauce and pepper, then return the pork, vegetables, and juices to the wok.
• Cook, stirring constantly, until the sauce reduces to a glaze, about 2 minutes.
• Serve at once.