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The main dish, From around the world

Vietnamese caramel pork with jasmine rice

Caramel pork is a Vietnamese braise of pork belly glazed in amber caramel and fish sauce, served with jasmine rice, for 6 people. It takes 35 minutes of active work and is made entirely the day before, an easy dish at €3.60 per person. The key is stopping the caramel right at amber, before it turns bitter.

A Vietnamese caramel pork, glossy and lacquered, that melts under the fork and fills the whole apartment with its smell.

Vietnamese caramel pork with jasmine rice
For
6 people
Work
35 min
Total time
3 h 10
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.60
Calories per person
760 kcalcalculated by Kiloach, your weight coach

This dish smells like travel the moment it starts to simmer, with that sweet salty aroma that fills the kitchen and promises a dinner that breaks from routine. The pork belly turns tender as it slowly braises in its own caramel, and the glossy brown sauce coats every bite with a deep sweet and salty flavor, lifted by ginger and chili. It's a generous dish that fills people up without ever feeling heavy.

It's a great choice for a weeknight dinner with friends or a weekend family meal, especially once the days get shorter and everyone wants something comforting. Mon Chou loves it because it's made entirely the day before, so on the day itself all that's left is cooking the rice and warming things through. Serve it with steamed vegetables or a crisp salad to round out the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 2 h 05
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 25 min
  4. When it's time to serve 1 step, 15 min

The day before, you blanch the pork, make the caramel, and let everything simmer before chilling it, which is the longest step but needs almost no watching. Just before guests arrive, you reheat the sauce, boil the eggs, and let them sit in the warm caramel. At serving time, all that's left is cooking the rice and scattering scallions over the pork.

The ingredients

6 people

Butcher

  • Pork belly, skin removed 1.3 kg

Pantry

  • Sugaroften in the pantry 100 g
  • Fish sauce 6 tbsp
  • Black pepperoften in the pantry 1 tsp
  • Jasmine riceoften in the pantry 450 g
  • Olive oiloften in the pantry 2 tbsp

Fruits and vegetables

  • Shallots 4
  • Garlic 4 cloves
  • Fresh ginger 20 g
  • Scallions 1 bunch
  • Fresh chili 1

Dairy

  • Eggs 6

Allergens Eggs, Fish

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cut the pork belly into cubes and blanch it for a few minutes in boiling water, then drain. 10 min

    This step removes impurities and gives a cleaner sauce.

  2. Make an amber caramel with the sugar, add the shallots, garlic, and ginger, then the pork, fish sauce, and pepper. 15 min

    Lean your face back when adding the meat, the caramel will spatter.

  3. Cover with water, let it simmer gently, then cool and refrigerate. 1 h 40

    Skim the surface early in cooking, the sauce will stay glossy.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Hard boil the eggs, peel them, and drop them into the reheated sauce with the chili. 25 min

    Score them lightly so the caramel colors them all the way through.

When it's time to serveThe final touches, right in front of your guests.

  1. Cook the jasmine rice covered, then serve the pork with sliced scallions. 15 min

    A spoonful of the pan juices over the rice is sauce enough.

Our tips to get it right

  • Pick a pork belly with some fat on it, since that fat melts into the sauce and gives the dish its signature richness, a leaner cut will turn out drier.
  • Let the sauce reduce uncovered at the end of cooking if it looks too thin, it should lightly coat the meat without becoming syrupy.
  • Always reheat gently over low heat with a lid on, high heat would overcook the meat and toughen the eggs.

The variations

  • Swap the pork belly for shank or shoulder, cuts that turn just as tender after a long slow braise.
  • For a meatless version, use firm tofu browned in a skillet, added only at the end of cooking so it doesn't fall apart.
  • For kids, leave the chili out of the sauce and serve extra slices on the side for adults who like it spicier.

What to serve it with

  • Plain jasmine rice, already part of the recipe
  • Pickled cucumber and carrots
  • Cold green tea or homemade lemonade

Storage

Caramel pork keeps for 3 days in the fridge in a sealed container, and both the meat and sauce freeze well for up to 2 months. Reheat gently over low heat or covered in the microwave, adding a splash of water if the sauce has thickened too much.

Questions about this recipe

Can I substitute the fish sauce?

Fish sauce brings an umami depth that's hard to fully replace, but you can cut it with a little soy sauce to soften the flavor. Avoid leaving it out entirely, since the dish would lose its Vietnamese character.

How do I get a good amber caramel without burning it?

Heat the sugar alone over medium heat without stirring, then swirl gently once the edges start to color. Pull it off the heat as soon as it turns amber, when the smell turns lightly toasty but never scorched.

Are the hard boiled eggs necessary?

They're traditional in this dish and soak up the caramel beautifully, but you can skip them if you're short on time. The pork is just as good served on its own with rice.

Can I double the recipe for more guests?

Yes, this recipe doubles easily in a large pot, just extend the simmering time slightly. Make sure the pork stays covered with liquid throughout cooking.

Can a Vietnamese caramel pork with jasmine rice be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Vietnamese caramel pork with jasmine rice?

Allow 3 h 10 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a Vietnamese caramel pork with jasmine rice?

About 760 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Vietnamese caramel pork with jasmine rice cost?

About €3.60 per person, that's €21.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, fish. Remember to ask your guests about their allergies before putting your menu together.

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