Vietnamese-Style Caramelized Pork

By Leite's Culinaria

Ingredients

1/2 cup granulated sugar
1/2 cup coconut water or water (divided)
6 tablespoons fish sauce
4 Fresno or serrano chiles (stemmed, seeded (if desired) and sliced into thin rings)
4 medium shallots (halved and thinly sliced)
2 stalks lemongrass (trimmed to the bottom 6 inches (15 cm), dry outer layers discarded, bruised)
4 teaspoons finely chopped fresh ginger
Ground black pepper
1 1/2 pounds boneless pork shoulder, cut into 1 1/2- to 2-inch-thick planks
2 scallions (thinly sliced on the diagonal)
Lime wedges (to serve)

Prep Time35mins
Cook Time25mins
Servings4

Instructions

In a 12-inch (30-cm) skillet over medium-high heat, combine the sugar and 1/4 cup coconut water. Cook, occasionally swirling the skillet to help the sugar dissolve and to encourage even browning, until the caramel is mahogany in color and smokes lightly, 5 to 7 minutes. TESTER TIP: Take care not to stir the caramel while the sugar is dissolving and browning as that can cause the sugar to recrystallize.

Remove the skillet from the heat and add the fish sauce along with the remaining 1/4 cup coconut water; the mixture will bubble vigorously and the caramel will harden in spots.

Return the skillet to medium heat, bring to a simmer, and cook, stirring constantly, until the hardened bits have dissolved, 2 to 5 minutes. Add the chiles, shallots, lemongrass, ginger, and 1 teaspoon pepper. Continue to cook, stirring, until fragrant, about 1 minute more.

Increase to medium-high and stir in the pork. Bring to a simmer and cook, uncovered, stirring occasionally, until the sauce reduces and clings to the pork, 13 to 17 minutes.

Remove from the heat, remove and discard the lemon grass. Taste and adjust seasoning, if needed.

Transfer to a serving dish and sprinkle with the scallions. Serve with lime wedges.