This classic Vietnamese dish transforms humble pork into a savory masterpiece through slow braising. The meat is simmered until fork-tender, then the liquid reduces into a thick, glossy, amber-colored glaze that clings to every bite. The flavor profile is a comforting balance of salty umami from the fish sauce and the natural sweetness of the pork. It is incredibly aromatic, filling your kitchen with warm, inviting scents. Perfect served over steamed white rice for a hearty weeknight dinner or as a centerpiece for family gatherings. It reheats beautifully, making it an excellent candidate for meal prep.
Carmelized Pork
Description
This classic Vietnamese dish transforms humble pork into a savory masterpiece through slow braising. The meat is simmered until fork-tender, then the liquid reduces into a thick, glossy, amber-colored glaze that clings to every bite. The flavor profile is a comforting balance of salty umami from the fish sauce and the natural sweetness of the pork. It is incredibly aromatic, filling your kitchen with warm, inviting scents. Perfect served over steamed white rice for a hearty weeknight dinner or as a centerpiece for family gatherings. It reheats beautifully, making it an excellent candidate for meal prep.Ingredients
Directions
-
Cut the pork leg into 1.5 to 2-inch cubes.
-
Finely chop the green onions.
-
Heat the cooking oil in a large pot or Dutch oven over medium heat.
-
Add the pork cubes and sear, stirring occasionally, until browned on all sides, about 5-7 minutes.
-
Add the chopped green onions, salt, and pepper to the pot and sauté for another minute until fragrant.
-
Pour in 4 cups of water and bring the mixture to a boil.
-
Reduce heat to low, cover, and simmer gently for 1 hour until the pork begins to tenderize.
-
Remove the lid and stir in the fish sauce.
-
Continue to simmer uncovered on medium-low heat for another 1 to 1.5 hours, stirring occasionally to prevent sticking.
-
Cook until the liquid has reduced significantly and thickened into a glossy, caramelized glaze that coats the meat.
-
Remove from heat and serve hot over steamed white rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 391.9kcal
- % Daily Value *
- Total Fat 20.5g32%
- Saturated Fat 6.4g32%
- Cholesterol 90.8mg31%
- Sodium 5144.7mg215%
- Total Carbohydrate 20.8g7%
- Dietary Fiber 7.1g29%
- Sugars 2.8g
- Protein 34.8g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
