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Vietnamese Caramelized Pork
Vietnamese Caramelized Pork

Before you jump to Vietnamese Caramelized Pork recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Take the stairs. Rather than riding an elevator, climb up the stairs to the floor you live or work on. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a excellent way to get some extra exercise. Even if you do live or work on one of the higher floors, you can still get off of the elevator early and climb up the stairs the rest of the way. Most people will decide to be sluggish and take an elevator instead of opting for exercise on the stairs. Even just a individual flight of stairs, when walked up or down a few times a day–can be a great improvement to your system.

There are plenty of things you can go after to become healthy. Extensive gym visits and narrowly defined diets are not always the solution. Little things, when done each day, can do plenty to help you get healthy and lose pounds. Being smart about the selections you make each day is a start. Getting as much physical exercise as you possibly can is another factor. Remember: being healthful isn’t just about losing weight. You really want your body to be strong too.

We hope you got benefit from reading it, now let’s go back to vietnamese caramelized pork recipe. To make vietnamese caramelized pork you only need 9 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Vietnamese Caramelized Pork:
  1. Use 2-2.5 pounds pork country ribs/ shoulder/butt/ picnic shoulder, cut into 1.5 to 2 inch cubes
  2. Provide 2 Tablespoons minced garlic (3 to 4 cloves)
  3. Get 1/4-1/3 cup tightly packed brown sugar depending on how sweet you like your food (dark preferable, light ok)
  4. Provide 1/8 cup fish sauce
  5. Provide 1 green onion, chopped
  6. Use 1 1/2 cups sliced onion (about 1 small)
  7. You need 3/4 cup water
  8. Take 2 Tablespoons soy sauce
  9. Provide 2 Tablespoons vinegar (Distilled white, apple cider, or even red or white wine will work)
Steps to make Vietnamese Caramelized Pork:
  1. In a large bowl, combine the pork with the garlic, brown sugar, fish sauce and green onion. Mix thoroughly to ensure even distribution of the seasonings. The best way to do it is just to get in there with your hands and massage the pig. Time permitting, let the pork marinate for 20 minutes or so to allow the seasoning to penetrate the meat.
  2. In deep skillet or pot, heat 2 Tablespoons of a neutral flavored oil over medium high heat and sear the pork, 4 or 5 pieces at a time (don't want to crowd the cooking surface) until the fatty bits get a rich, dark, caramel color, 2 to 2.5 minutes per side. This is one of those rare instances in which you could actually put the seared pork back into the bowl with the uncooked pork without worrying about contamination because all of it is going back into the pot to cook for a long time.
  3. After the pork is seared, add the onions into the pot and saute until they just begin to become translucent, about 2 minutes. This quick saute develops the flavor of the onion and helps it hold some shape during the long simmer.
  4. Put the pork back in the pot, and increase the heat to medium high. Add the water, soy sauce and vinegar, stir to ensure they get evenly distributed, and bring to a gentle boil (i.e., the liquid is bubbling gently and consistently but not so actively that it splatters).
  5. Reduce the heat to medium low and cover the pot. Simmer 45 to 50 minutes, stirring every 15 minutes or so to ensure that the meat gets evenly seasoned and cooked. Because heat accumulates, watch for signs that it's getting too high (the aforementioned splattery bubbling) and adjust back down if that happens. - - At this point, the meat should be fork tender. If not, cover and simmer another 5 minutes or so.
  6. Once the meat is fork tender, uncover and reduce the heat to low. Simmer another 15 minutes to reduce, thicken and further caramelize the braising liquid. Stir every 5 minutes to further ensure even seasoning and cooking. - - If you refrigerate the leftovers, you'll find that the braising liquid becomes gelatinous due to the collagen from the pork. Just give it a warming on the stove or a zap in the microwave, and it's back to its saucy goodness in no time. - - Enjoy!

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