Caramelized Pork with Garlic and Fish Sauce
Caramelized Pork with Garlic and Fish Sauce is a easy Asian Fusion recipe that serves 4. 350 calories per serving. Recipe by Cooking With Morgane on YouTube.
Prep: 10 min | Cook: 12 min | Total: 27 min
Cost: $8.06 total, $2.01 per serving
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
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
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
Add garlic
Add the minced garlic to the caramel and stir for about 10 seconds until fragrant.
Time: PT0M
Temperature: high
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
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
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
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
Dietary info: gluten‑free, dairy‑free, nut‑free
Allergens: fish
Ingredient Substitutions
- Instead of Pork shoulder or loin: chicken breast, turkey breast
- Instead of Garlic: 1 tsp garlic powder
- Instead of Vegetable oil: canola oil, peanut oil
- Instead of Granulated sugar: brown sugar, honey (use less)
- Instead of Fish sauce: soy sauce + 1 tsp lime juice
- Instead of Jasmine rice: basmati rice
Equipment Needed
- Large sauté pan or wok
- Wooden spoon or heat‑proof spatula
- Chef's knife
- Cutting board
- Measuring spoons
- Rice cooker or saucepan
- Serving plate or bowl (optional)
Critical Steps — Do Not Skip
- Do not let the sugar caramel turn too dark; it becomes bitter.
- Allow all liquid to evaporate so the pork gets a proper caramel glaze.
Chef Tips from the Video
- A wok gives the best high‑heat surface for quick caramelization.
- For extra depth, add a pinch of five‑spice powder with the fish sauce.
Troubleshooting
Caramel turned dark and bitter.
Discard and start over; use medium‑high heat and watch the sugar closely.
Pork is soggy, not caramelized.
Increase heat, spread pork in a single layer, and cook until all liquid evaporates.
Dish is too salty.
Add a splash of water and let it reduce; or balance with a squeeze of lime.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Portion and freeze for up to 1 month; reheat gently to avoid burning the caramel.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Slice the pork and mince the garlic up to 24 hours ahead; keep refrigerated in sealed bags.
- Cook jasmine rice in advance and re‑steam before serving.
Last updated: August 20, 2026
