Caramelized Pork with Garlic and Fish Sauce
Caramelized Pork with Garlic and Fish Sauce is a easy Vietnamese recipe that serves 3. 370 calories per serving. Recipe by Morgane Recipes on YouTube.
Prep: 10 min | Cook: 13 min | Total: 33 min
Cost: $5.77 total, $1.92 per serving
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
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
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
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
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
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
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
Dietary info: Gluten-Free, Dairy-Free, Paleo
Allergens: Fish
Ingredient Substitutions
- Instead of Pork loin (or chicken breast): Chicken breast, Pork shoulder
- Instead of Garlic cloves: Garlic powder (½ tsp)
- Instead of Vegetable oil: Canola oil, Peanut oil
- Instead of Granulated white sugar: Brown sugar (same amount)
- Instead of Fish sauce: Soy sauce + a dash of lime juice
Equipment Needed
- Cutting board
- Sharp chef's knife
- Measuring spoons
- Large skillet or wok (preferably cast‑iron)
- Spatula or wooden spoon
Critical Steps — Do Not Skip
- Do not stir the sugar while it is melting; let it caramelize undisturbed.
- Add garlic only after the sugar has turned amber to avoid burning.
- Allow the pork’s released water to evaporate fully before finishing – this creates the glossy caramel coating.
Chef Tips from the Video
- A cast‑iron skillet retains heat better, giving a deeper caramel color.
- For extra depth, finish with a squeeze of lime juice just before serving.
- If you like a bit of heat, add a pinch of crushed red pepper flakes with the garlic.
Troubleshooting
Sugar burns and turns black.
Reduce the heat immediately, remove the pan from the burner, and start with fresh sugar. Use a heavy‑bottomed pan for better heat distribution.
Pork releases too much water and never caramelizes.
Increase the heat to medium‑high, keep the pan uncovered, and continue stirring until the liquid fully evaporates. Pat the pork dry before adding to the pan if needed.
Garlic becomes bitter.
Add garlic only after the sugar has turned amber and stir for no more than 10–15 seconds.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 1 month; reheat gently on the stove.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Trim and slice the pork a few hours ahead; keep covered in the fridge.
- Caramelized pork reheats well in a skillet over medium heat; add a splash of water if it looks dry.
Last updated: August 21, 2026
