Homemade Caramel Pork – Easy and Delicious Recipe
Looking for a flavorful and easy-to-make dish that will wow your guests? Let me introduce you to my Caramel Pork recipe! It’s a comforting meal, packed with flavor, and perfect for any occasion.
We’ll go over the ingredients, step-by-step preparation, some helpful tips, and even a few possible substitutions. Ready to get cooking?
Ingredients: To Make Homemade Caramel Pork
Here’s everything you’ll need to make this delicious Caramel Pork. I always use simple, accessible ingredients because great food doesn’t have to be complicated. Choose high-quality products whenever possible—it really makes a difference.
- 800g of pork, sliced about 3.7cm thick
- 2-3 rainbow Nantes carrots, sliced (keep the skin on for extra nutrients)
- 1-2 red onions, finely sliced
- 2-3 cloves of garlic from Southwest France, finely chopped
- 50g cane sugar
- 100ml chicken broth, preferably homemade
- 50ml low-sodium soy sauce
- 10ml fish sauce
- 50ml peanut oil
- 1 pinch of salt
- Basmati rice, rinsed and cooked
Prep Time: Mise en Place
Mise en place is the art of preparing everything ahead of time. It’s the secret to stress-free cooking. Let’s break it down:
Vegetables
- Red onion: Finely slice it.
- Carrots: Slice thinly. I leave the skin on—they’re full of vitamins!
- Garlic: Chop finely.
Pork
- Slice the pork into pieces about 5–8mm thick.
- Lightly butterfly some slices so they cook evenly.
- Toss the pork with peanut oil in a bowl to keep it from sticking to the pan.
- No need to trim the fat—this cut is lean enough.
Rice
- Rinse the rice until the water runs clear.
- In a pot, combine rice, a pinch of salt, and water (1 part rice to 1 part water).
- Cooking times may vary, so follow your rice’s specific instructions.
Cooking: Step-by-Step
Now the fun begins—time to cook the caramel pork! Just follow these steps to get perfect caramelized pork every time.
The Caramel
In a saucepan, combine the sugar and chicken broth. Heat over medium until the mixture turns a dark amber color.
Once you reach the right shade, immediately remove from the heat.
Add the minced garlic and let it slowly confit in the residual heat of the caramel.
Still off the heat, stir in the soy sauce and fish sauce.
Return to high heat and let everything infuse for 2 minutes, stirring constantly. Set aside.
The Pork & Veggies
While the caramel is infusing, sear the pork in a hot pan for 2–3 minutes until golden. No need for more oil—the peanut oil from earlier is enough.
Add the red onions and carrots. Stir and cook until lightly caramelized.
Bringing THE Caramel Pork All Together
Pour the infused caramel sauce into the pan with the pork and veggies.
Simmer on medium heat for about 5 minutes, or until the sauce thickens and coats everything nicely.
Taste and adjust seasoning if needed.
Plating: The Art of Presentation
Presentation is the final touch that turns a good dish into a great one. Here’s how I do it:
- Rice: Create a bed of rice in the center of the plate.
- Pork: Arrange the pork slices neatly over the rice.
- Sauce: Spoon the caramel sauce generously over everything.
- Finishing Touch: Add fresh herbs like cilantro or sliced green onions for color and brightness.
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Tips & Tricks
- The Broth: Use homemade chicken broth for unbeatable depth of flavor. You’ll find my broth recipe on YouTube—just search “bouillon de poulet.”
- The Caramel: Don’t be afraid to let it darken—but keep an eye on it to avoid burning.
- Rice Ratio: Always adjust water ratios based on the type of rice you’re using.
Caramel Pork Variations & Substitutions
- Vegetarian Option: Substitute the pork with tofu or tempeh.
- Broth: Use vegetable broth instead of chicken.
- Sugar: Try honey or maple syrup for a different kind of sweetness.
- Spice: Add a pinch of Espelette pepper to kick things up.
FAQ
Can I use a different pork cut to make caramel pork?
Yes! Just choose a cut with a little fat to boost the flavor.
Can I make the caramel in advance?
Absolutely. Store it in the fridge and reheat gently before using.
How long do leftovers keep?
Keep in an airtight container in the fridge for 2–3 days.
Caramel Pork: An Easy & Delicious Recipe
Ingredients
- 800 g of pork sliced 5–8mm thick
- 2 –3 carrots sliced with skin
- 1 –2 red onions finely sliced
- 2 –3 cloves of garlic finely chopped
- 50 g of cane sugar
- 100 ml of chicken broth
- 50 ml of low-sodium soy sauce
- 10 ml of fish sauce
- 50 ml of peanut oil
- 1 pinch of salt
- Basmati rice rinsed and cooked (1:1 ratio with water)
Instructions
Prepare the Ingredients
- Slice the pork and coat it with 50ml of peanut oil to prevent sticking. Thinly slice the carrots and onions. Finely chop the garlic. Rinse the Basmati rice until the water runs clear, then cook it with a 1:1 water ratio and a pinch of salt.
Make the Caramel Sauce
- In a saucepan, combine 50g of cane sugar and 100 ml of chicken broth. Cook over medium heat until the mixture becomes a dark amber color. Remove from the heat, add the chopped garlic, and let it soften in the hot caramel. Stir in 50 ml of soy sauce and 10 ml of fish sauce. Return to high heat and stir for 2 minutes. Set aside.
Cook the Pork and Vegetables
- In a hot pan, sear the pork slices for 2–3 minutes until golden. Add the sliced onions and carrots. Cook everything together, stirring occasionally, until the vegetables are lightly caramelized.
Combine and Simmer
- Pour the caramel sauce into the pan with the pork and vegetables. Reduce the heat to medium and simmer for about 5 minutes, or until the sauce thickens slightly and coats the ingredients evenly. Taste and adjust seasoning if needed.
Plate and Serve
- Serve the hot rice in bowls or deep plates. Top with the caramel pork and vegetables. Drizzle the remaining sauce generously over the top. Garnish with fresh herbs like cilantro or chopped green onions for a vibrant finish.
Video
Notes
Tips & Tricks
- The Broth: Use homemade chicken broth for unbeatable depth of flavor. You’ll find my broth recipe on YouTube—just search “bouillon de poulet.”
- The Caramel: Don’t be afraid to let it darken—but keep an eye on it to avoid burning.
- Rice Ratio: Always adjust water ratios based on the type of rice you’re using.
Variations & Substitutions
- Vegetarian Option: Substitute the pork with tofu or tempeh.
- Broth: Use vegetable broth instead of chicken.
- Sugar: Try honey or maple syrup for a different kind of sweetness.
- Spice: Add a pinch of Espelette pepper to kick things up.
FAQ
Can I use a different pork cut?Yes! Just choose a cut with a little fat to boost the flavor. Can I make the caramel in advance?
Absolutely. Store it in the fridge and reheat gently before using. How long do leftovers keep?
Keep in an airtight container in the fridge for 2–3 days.
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- Homemade Carbonara – Authentic, Easy & Quick Recipe
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Juicy Salisbury steak with mushroom and onion gravy, an affordable comfort food classic.
