VIETNAMESE CARAMEL PORK

Vietnamese Caramel Pork image

Provided by @MakeItYours

Number Of Ingredients 11

1 tablespoon oil
1 (2-3 pound) pork butt/shoulder, trimmed and cut into 1 inch cubes
1/4 cup brown sugar (or coconut sugar or palm sugar)
1 tablespoon water
2 tablespoons fish sauce (or soy sauce)
1 lime, zest and juice
1 shallot, finely diced
1 tablespoon garlic, grated/minced
1 tablespoon galangal (or ginger), grated/minced
1 bird's eye chili, thinly sliced
2 cups coconut water

Steps:

Heat the oil in a large saucepan over medium-high heat, add the pork and brown on all sides before setting aside.
Reduce the heat to medium, add the sugar and water, cook until the sugar melts, bring to a simmer and cook until it caramelizes and turns and turns a light golden brown.
Carefully add the fish sauce, lime juice, lime zest, shallot, garlic, ginger and chili, mix well and cook until fragrant, about 30 seconds, before adding the coconut water.
Add the pork, bring to a boil, reduce the heat and simmer, uncovered, until the pork is falling apart tender and the liquid has mostly cooked off, about 2-3 hours.
Once the liquid has been cooked off, stir and cook the pork until lightly caramelized and enjoy!

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