Vietnamese Caramelized Grilled Pork Recipes

VIETNAMESE CARAMEL PORK

Steps:

• Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
• Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
• Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
• At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
• Stir and the pork will brown and caramelise in the fat.
• Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
• Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.

MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK

Steps:

• Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)
• Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.
• Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK & RICE NOODLES)

Steps:

• Slice the uncooked pork thinly, about 1/8". It helps to slightly freeze it beforehand.
• Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
• Marinate the meat for 1 hour, or overnight for better results.
• Bake the pork at 375 F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway. Don't take your eyes off the broiler!
• Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.

VIETNAMESE CARAMELIZED PORK (THIT KO) - INSTANT POT VERSION

Steps:

• Place eggs into the instant pot on a wire rack. Pour in 1 cup of water and set on high pressure for 5 minutes. Do a quick release and put the eggs in an ice bath. Peel and set aside.
• Combine the pork with garlic, shallot, salt, black pepper, msg, soy sauce in a large bowl. Let this marinate while you make the caramel sauce. You can also do this step ahead of time and just let it sit overnight in the fridge.
• Set the pot to Saute mode on high. Add in the marinated pork and saute for 5-7 minutes until the garlic and shallots are soft and the pork has some color. Deglaze with 1 cup of water making sure to scrape up all the bits. Turn off the pot.
• Time to make the caramel sauce! In a separate small frying pan, caramelize the sugar until it reaches a dark golden brown. Careful not to burn it. Watch it carefully! Slowly pour in ¼ cup of water and stir to make a sauce. Add to the instant pot. (You can also caramelize the sugar while your meat browns.).
• Add the hard boiled eggs, coconut soda, star anise pods and (if needed) just enough water to cover the pork. It should not take more than 2 cups. Cook it on high pressure for 30 minutes and NPR for 15 minutes.*.
• Add the fish sauce and salt to taste (if needed). Serve with rice and pickled vegetables!
• *OPTIONAL - Once you remove the lid, set it to Saute mode on high for 15 minutes to reduce the liquid by 1/3. You don't have to worry too much with the instant pot overboiling or over reducing because it will maintain the heat level and switch to "keep warm" when the timer shuts off.

VIETNAMESE CARAMELIZED PORK

Steps:

• Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
• When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

VIETNAMESE GRILLED PORK

Steps:

• Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes.
• Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 tbsp hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water). If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
• Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend.
• Add the pork slices and let marinate for 20 minutes. Meanwhile, heat a broiler or light a charcoal or gas grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.