Caramelized Pork with Garlic and Fish Sauce

Ingredients

• 1 lb Pork loin (or chicken breast) (Trimmed, cut into two half‑inch thick slices)
• 3 cloves Garlic cloves (Finely minced)
• 3 tbsp Vegetable oil (Neutral‑flavored oil)
• 2 tbsp Granulated white sugar
• 2 tbsp Fish sauce (Asian fish sauce, such as Nuoc Mam)
• ¼ tsp Salt
• ¼ tsp Ground black pepper (Freshly ground if possible)

Instructions

1. Prepare meat and garlic

   Place the pork loin on a cutting board. Slice it into two pieces about half an inch thick. Mince the three garlic cloves.

   Time: PT10M

2. Caramelize the sugar

   Heat a large skillet over high heat. Add 3 tbsp vegetable oil and 2 tbsp sugar, spreading the sugar evenly. Do NOT stir; let it melt and turn amber.

   Time: PT4M

   Temperature: high

3. Add garlic

   When the caramel starts to bubble and emit a light smoke, add the minced garlic and stir quickly for about 10 seconds.

   Time: PT30S

   Temperature: high

4. Sear the pork

   Add the pork slices to the skillet. Stir briefly to coat the meat with the caramel‑garlic mixture, then let it sit for a moment to develop a sear.

   Time: PT2M

   Temperature: high

5. Season and finish cooking

   Sprinkle ¼ tsp salt and ¼ tsp ground black pepper over the pork, then pour in 2 tbsp fish sauce. Stir continuously for about 7 minutes. The pork will release water at first; keep stirring until the liquid evaporates and the meat becomes glossy and caramelized.

   Time: PT7M

   Temperature: medium‑high

6. Serve

   Transfer the caramelized pork to a serving plate. Serve hot over jasmine rice with sautéed vegetables such as bok choy and mushrooms.

   Time: PT0M

Nutrition Facts

Calories

370

Protein

30 g

Carbohydrates

8 g

Fat

25 g

Fiber

0 g