In about 30 minutes, you can have this Vietnamese-inspired sweet and spicy dish on the dinner table. There's no need for take-out when home cooking is this easy (and delicious!). Round out the meal with a bowl of steamed rice.
Vietnamese pork in caramel sauce (thit heo kho) recipe
- 1-1/2 pounds boneless pork loin
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1/2-inch piece peeled fresh ginger, grated
- 2-3 small shallots, minced
- 1 Thai chili, sliced
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/4 cup water
- 1 teaspoon caramel color (optional)
- 1-2 green onions, finely sliced on the diagonal
- Cut the pork into large chunks and set aside.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the pork and cook, stirring occasionally, until most of the pieces are no longer pink.
- Push the pork to the perimeter of the saucepan and add the garlic, ginger, shallots and Thai chili. Cook for several minutes, until softened.
- Combine the fish sauce, sugars and black pepper in a small bowl and stir to mix.
- Toss the pork and garlic mixture together and then pour in the fish sauce mixture. Stir to coat. Bring to a boil for a minute or two, then add the water and caramel color, if using. Adjust heat to a low simmer and then let the pork cook, stirring occasionally, until the sauce is thick and the pork is cooked through.
- Remove from heat and sprinkle with green onions. Serve with rice.
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