Vietnamese Caramel Pork Bowl

Instructions

1. 1

   Cut the pork shoulder into 1-inch cubes. Season with black pepper.

2. 2

   Finely chop the shallots and garlic.

3. 3

   In a bowl, whisk together fish sauce, sugar, and water to create the caramel sauce.

4. 4

   Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped shallots and garlic and sauté until fragrant, about 1-2 minutes.

   1 min

5. 5

   Add the pork cubes to the skillet and sear on all sides until lightly browned, about 5-7 minutes.

   5 min

6. 6

   Pour the prepared caramel sauce over the pork. Bring to a simmer, then reduce heat to medium-low and cover. Cook for 20-25 minutes, or until pork is tender and the sauce has thickened.

   20 min

7. 7

   While the pork is simmering, cook the jasmine rice according to package directions.

8. 8

   Prepare the pickled vegetables: Julienne the cucumber and carrots. In a bowl, combine them with rice vinegar and a pinch of salt. Let sit for at least 10 minutes.

9. 9

   Serve the caramel pork over cooked jasmine rice. Top with pickled vegetables, fresh mint, cilantro, and a squeeze of lime juice.

10. 10

    Add remaining 1 tbsp vegetable oil to a small pan and heat over medium heat. Toast black pepper for 30 seconds until fragrant.

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