Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vietnamese caramelized pork. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vietnamese Caramelized Pork is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Vietnamese Caramelized Pork is something which I’ve loved my entire life.

Remove with a slotted spoon and set aside. Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. A super fast pork stir fry made with ground pork infused with flavours from the streets of Vietnam.

To get started with this particular recipe, we must prepare a few ingredients. You can have vietnamese caramelized pork using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vietnamese Caramelized Pork:

1. Get 2-2.5 pounds pork country ribs/ shoulder/butt/ picnic shoulder, cut into 1.5 to 2 inch cubes
2. Prepare 2 Tablespoons minced garlic (3 to 4 cloves)
3. Prepare 1/4-1/3 cup tightly packed brown sugar depending on how sweet you like your food (dark preferable, light ok)
4. Get 1/8 cup fish sauce
5. Prepare 1 green onion, chopped
6. Prepare 1 1/2 cups sliced onion (about 1 small)
7. Make ready 3/4 cup water
8. Make ready 2 Tablespoons soy sauce
9. Make ready 2 Tablespoons vinegar (Distilled white, apple cider, or even red or white wine will work)

Steamed jasmine rice would be on point. And for a fresh side, a crunchy Asian Slaw would be very fitting - and the fresh flavour will be great to balance the richness of the pork. Or toss steamed vegetables or a garden salad with this Asian Sesame Dressing or the. The ingredient list now reflects the servings specified.

Steps to make Vietnamese Caramelized Pork:

1. In a large bowl, combine the pork with the garlic, brown sugar, fish sauce and green onion. Mix thoroughly to ensure even distribution of the seasonings. The best way to do it is just to get in there with your hands and massage the pig. Time permitting, let the pork marinate for 20 minutes or so to allow the seasoning to penetrate the meat.
   1. In deep skillet or pot, heat 2 Tablespoons of a neutral flavored oil over medium high heat and sear the pork, 4 or 5 pieces at a time (don't want to crowd the cooking surface) until the fatty bits get a rich, dark, caramel color, 2 to 2.5 minutes per side. This is one of those rare instances in which you could actually put the seared pork back into the bowl with the uncooked pork without worrying about contamination because all of it is going back into the pot to cook for a long time.
2. After the pork is seared, add the onions into the pot and saute until they just begin to become translucent, about 2 minutes. This quick saute develops the flavor of the onion and helps it hold some shape during the long simmer.
3. Put the pork back in the pot, and increase the heat to medium high. Add the water, soy sauce and vinegar, stir to ensure they get evenly distributed, and bring to a gentle boil (i.e., the liquid is bubbling gently and consistently but not so actively that it splatters).
4. Reduce the heat to medium low and cover the pot. Simmer 45 to 50 minutes, stirring every 15 minutes or so to ensure that the meat gets evenly seasoned and cooked. Because heat accumulates, watch for signs that it's getting too high (the aforementioned splattery bubbling) and adjust back down if that happens. - - At this point, the meat should be fork tender. If not, cover and simmer another 5 minutes or so.
5. Once the meat is fork tender, uncover and reduce the heat to low. Simmer another 15 minutes to reduce, thicken and further caramelize the braising liquid. Stir every 5 minutes to further ensure even seasoning and cooking. - - If you refrigerate the leftovers, you'll find that the braising liquid becomes gelatinous due to the collagen from the pork. Just give it a warming on the stove or a zap in the microwave, and it's back to its saucy goodness in no time. - - Enjoy!

Or toss steamed vegetables or a garden salad with this Asian Sesame Dressing or the. The ingredient list now reflects the servings specified. This sticky-sweet Vietnamese pork belly dish is definitely a supper worth celebrating. Poaching the meat for an hour in a mix of fragrant spices before slicing and caramelising in a sticky ginger, shallot and poaching stock sauce, gives it a delicious, melt-in-the-mouth texture - trust. Vietnamese Caramelized Pork - The combination of flavors is over the top tasty!

So that’s going to wrap it up with this special food vietnamese caramelized pork recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!