Pork Simmered in Caramel Sauce

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

  • About

This is inspired by those wonderful braised caramel dishes from Vietnam. The meltingly soft pork and caramel poured over rice is a fantastic combination. It also works well with chicken thighs instead of pork. A really good grind of black pepper on top is essential to help balance out the flavour.


  • 650 g (1 lb 7 oz) boneless pork belly, skin removed
  • 250


To make the caramel sauce, heat the sugar and a little water in a heavy-based pot, shaking often, until light golden brown and just caramelised. Remove from the heat and add the fish sauce and a little