Carmelized Pork
Submitted by ilta
Vietnamese caramelized pork simmered low and slow with fish sauce and scallions until sticky and glazed. Serve over steaming rice for an easy, savory weeknight dinner.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minThis is the kind of dish that fills your kitchen with the deep, intoxicating aroma of caramelizing pork and fish sauce. It’s a staple of Vietnamese home cooking, where chunks of fresh ham slowly absorb a sweet-savory glaze until they’re impossibly tender and coated in sticky, golden goodness.
The ingredient list is short, the technique is simple, and the payoff is massive.
Pile it over a bowl of steaming jasmine rice and let the rich, umami-laced sauce soak into every grain.
It also freezes beautifully, making it a smart batch-cooking move for busy weeks.
Kitchen Tips
- Watch the final simmer closely. Once the liquid reduces to a thick glaze, it can go from caramelized to burned in seconds. Stay nearby and stir often during the last 15 minutes.
- Use fresh ham (pork leg), not cured. Cured ham will throw off the flavor and salt balance entirely.
- Fish sauce is the secret weapon. Don’t skip it and don’t substitute soy sauce. The fermented depth is what makes this dish sing.
Ingredients
Directions
Cut the fresh ham into several chunks about 1½ to 2 inches square.
Chop the green onion fine. Heat the oil in 2 quart pot, then add the onion and the remaining ingredients, including the pork.
Saute, stirring, on medium heat until the meat is brown (about 5 minutes or more).
Add 4 cups water and simmer, uncovered, on medium heat for one hour.
Add the fish sauce and continue to simmer on medium heat 1 more hour.
Most of the water will be absorbed by the meat and the remainder will be slightly thick--or carmelized.
Be careful not to burn it.
Serve hot as a main dish, with lots of rice.
This has a very long life--it may be frozen, refrigerated, reheated, and served as an appetizer, etc.
Comments
