Vietnamese Caramelized Pork Bowls with Herbs

• 1 pound pork shoulder, thinly sliced
• 1/4 cup coconut sugar
• 1/4 cup water
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 3 garlic cloves, minced
• 1 teaspoon black pepper
• 2 cups cooked jasmine rice
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup sliced green onions
• 1 lime, cut into wedges

Steps

1. 1 In a medium skillet, combine coconut sugar and water over medium heat, stirring until sugar dissolves.
2. 2 Add fish sauce, rice vinegar, garlic, and black pepper to the skillet. Stir to combine.
3. 3 Add pork slices to the skillet, ensuring they're coated in the sauce. Cook for 10-12 minutes, flipping occasionally, until caramelized.
4. 4 While pork cooks, divide rice among four bowls.
5. 5 Top each bowl with a portion of cooked pork and its caramel sauce.
6. 6 Garnish with cilantro, mint, and green onions.
7. 7 Serve with lime wedges on the side for squeezing over the top.

Equipment

• medium skillet

Variations

• Substitute pork with chicken for a lighter option.
• Add sliced jalapeños for a spicy kick.

Substitutions

• If coconut sugar is unavailable, use brown sugar as a substitute.

Pairings

• Pickled vegetables
• Spring rolls

Nutrition

Tips

• Use a non-stick skillet to prevent sticking and ensure easy caramelization.
• For a richer flavor, marinate the pork in the sauce for 30 minutes before cooking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of pickled carrots and daikon for a classic Vietnamese touch.
• Pair with a crisp lager for a refreshing contrast.

FAQ