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Vietnamese caramel pork with pickled veg recipe

15 ratings

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 us, it's worth the wait. Serve with rice and a sharp salad of pickled veg for the ultimate Vietnamese dinner. See method

Serves 6
60 mins to prepare and 20 mins to cook, plus cooling
756 calories / serving
Dairy-free

Ingredients

800g pork belly (from the meat counter), skin removed
1 cucumber, peeled into ribbons, seeds discarded
2 carrots, peeled into ribbons
150ml rice wine vinegar
50g caster sugar
1 red chilli, deseeded and thinly sliced
1 tbsp groundnut oil
3 shallots, finely chopped
6cm piece ginger, peeled and finely grated
200g light brown soft sugar
2 spring onions, sliced
450g rice, cooked to pack instructions, to serve

For the poaching stock

300ml low-salt soy sauce
200ml shaoxing rice wine or dry sherry
4cm piece ginger, sliced
3 large garlic cloves, sliced
3 star anise
1 cinnamon stick

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
3190kj
756kcal 38%
Fat
26g 37%
Saturates
8g 40%
Sugars
46g 51%
Salt
2g 33%

of the reference intake
Carbohydrate 110.4g Protein 28.1g Fibre 3g

Method

Put the poaching stock ingredients in a large, lidded pan with 1.5ltrs water and bring to the boil. Add the pork, return to the boil, then simmer for 1 hr, partially covered, turning the pork halfway through. Turn off the heat; leave the pork to cool in the stock. Chop into bite-sized cubes and set aside. Strain and reserve the stock.
Meanwhile, put the vegetable ribbons in a large, heatproof bowl. Heat the vinegar, caster sugar and chilli in a pan over a low heat, stirring, until the sugar has dissolved. Pour over the ribbons and set aside, stirring occasionally, for at least 30 mins; drain.
Heat the oil in a wok over a low heat and fry the shallots and ginger until softened. Add the brown sugar and 300ml poaching stock. Stir to dissolve the sugar. Add the pork, increase the heat and simmer for 10 mins until glossy and caramelised. Add a little more stock to taste, then add the sriracha (if using). Scatter with the spring onions and serve with the pickled vegetable ribbons and the rice.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.