Vietnamese Caramel Pork

Photo: Iain Bagwell; Styling: Ginny Branch  

Instead of making caramel from scratch, we use brown sugar, which is much quicker.

Yield: Serves 4
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 10.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 3.4g
  • Protein: 31g
  • Carbohydrate: 45g
  • Fiber: 3g
  • Cholesterol: 74mg
  • Iron: 3mg
  • Sodium: 618mg
  • Calcium: 68mg


  • 1 tablespoon dark sesame oil
  • 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 tablespoon minced peeled fresh ginger
  • 5 garlic cloves, thinly sliced
  • 1 cup unsalted chicken stock (such as Swanson)
  • 3 tablespoons dark brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon crushed red pepper
  • 1 (8.8-ounce) package precooked white rice
  • 1 cup thinly sliced napa (Chinese) cabbage
  • 1/4 cup chopped unsalted roasted peanuts
  • 1/4 cup cilantro leaves
  • 4 lime wedges


  1. 1. Heat a wok or large skillet over high heat. Add oil to pan; swirl to coat. Add pork; stir-fry 6 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, ginger, and garlic to pan; stir-fry 2 minutes. Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat; simmer 4 minutes or until sauce is thick and bubbly. Return pork to pan; cook 1 minute, stirring to coat.
  2. 2. Spoon 1/2 cup rice onto each of 4 plates; top each serving with 3/4 cup pork mixture and 1/4 cup cabbage. Sprinkle each serving with 1 tablespoon peanuts and 1 tablespoon cilantro. Serve with lime wedges.
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