Caramelized Pork with Garlic and Fish Sauce

Ingredients

• 600 g Pork shoulder or loin (thinly sliced into strips)
• 3 cloves Garlic (finely minced)
• 3 Tbsp Vegetable oil (neutral oil for high‑heat cooking)
• 2 Tbsp Granulated sugar (creates the caramel base)
• 2 Tbsp Fish sauce (adds salty umami)
• 0.25 tsp Salt (fine sea salt)
• 2 cups Jasmine rice (uncooked, for serving)
• 2 Tbsp Green onions (optional) (thinly sliced for garnish)

Instructions

1. Prepare all ingredients

   Finely mince the garlic, slice the pork into thin strips, and measure the oil, sugar, fish sauce, salt, and rice.

   Time: PT5M

2. Make the caramel base

   Heat the sauté pan over high heat. Add 3 Tbsp oil and 2 Tbsp sugar. Stir continuously until the sugar melts and turns a light amber (acajou) color, about 3 minutes. Do not let it darken.

   Time: PT3M

   Temperature: high

3. Add garlic

   Add the minced garlic to the caramel and stir for about 10 seconds until fragrant.

   Time: PT0M

   Temperature: high

4. Cook the pork

   Add the pork strips to the pan, stirring for another 10 seconds to coat them with the caramel‑garlic mixture.

   Time: PT0M

   Temperature: high

5. Season and finish

   Stir in 2 Tbsp fish sauce and ¼ tsp salt. Continue cooking, stirring occasionally, until all liquid evaporates and the pork is glossy and fully coated, about 6‑8 minutes.

   Time: PT8M

   Temperature: medium‑high

6. Prepare jasmine rice

   While the pork finishes, rinse 2 cups jasmine rice until water runs clear, then cook according to package instructions (usually 12‑15 minutes).

   Time: PT12M

7. Serve

   Plate the hot jasmine rice, top with the caramelized pork, and garnish with sliced green onions if desired. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g