Vietnamese Caramel Pork

By Wednesday, June 18, 2014

Food with ALL the colours!
Vietnamese Caramel Pork Bowl


This is a massive step up from what I blogged about on Friday. Looks-wise, at least. I know they say “don’t judge a book by it’s cover” but I always always do. It’s in my nature.

I have so many freakin’ recipes on Pinterest that it’s overwhelming. I’m now divided them into categories, with a whole board of recipes I’ve already tried. Why? Because I’ve made so many things since I started this little blog (almost four years ago!) I can’t remember what I’ve made and not made. And also, for blogging purposes I typically want to try new things, so it’s nice to have them separated.

Anyway, when I pin something new – typically something one of my favourite bloggers has made – it normally takes over a year for me to get around to trying it myself. But not this time! I couldn’t wait to try this delicious dish. And in true Julia fashion, I added a little personal touch.

It’s heavenly, in all of its caramel glory. And so easy. I give it my stamp of approval.
Vietnamese Caramel Pork Bowl

Vietnamese Caramel Pork

Yield: 4


  • 1 lb pork tenderloin, cut into cubes
  • Salt & pepper, to taste
  • 2 tbsps sesame oil
  • 1 onion, sliced
  • 2 tsp minced ginger
  • 4 tsp minced garlic
  • 1 cup chicken stock
  • 1/4 cup brown sugar
  • 1 tbsp soy sauce
  • 2 tsp cornstarch
  • 2 tsp rice vinegar
  • 1/2 tsp red pepper flakes
  • 1 red pepper, sliced
  • 1/2 head red cabbage, sliced
  • 1/4 cup peanuts, chopped
  • 1/2 cup cilantro, chopped
  • 1 lime, cut into wedges
  • 2 cups cooked rice


  1. Season pork with the salt and pepper. Heat a large frying pan and add the oil. When hot, add pork. Cook, stirring every now and then, until seared and golden brown. Remove the pork from and set aside. In the same pan, add the onion, ginger and garlic, stirring. Cook until slightly softened. In a bowl, whisk chicken stock, sugar, soy sauce, cornstarch, vinegar and pepper flakes. Pour into the frying pan and bring to a boil. Reduce to a simmer and cook for a few minutes. Add the pork and red pepper into the wok, tossing to coat and cook for another few minutes. Serve with rice, cabbage, peanuts, cilantro and a lime wedge.


Adapted from How Sweet Eats

Vietnamese Caramel Pork Bowl

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