Pork in Caramel Sauce

Name: Pork in Caramel Sauce
Yield: Makes 4 servings
Cuisine: Vietnamese
Ingredients: ¼ cup nam pla or nuoc mam (Asian fish sauce); 1 tablespoon canola, grapeseed, or other neutral-flavored oil; Coarse salt (optional); 1 tablespoon sherry vinegar; 1 pound pork or veal loin or tenderloin, cut into 4 equal pieces; ⅓ cup sugar; 4 shallots, thinly sliced (use a mandoline if you have one); 1 teaspoon freshly ground black pepper; Salt; 1 tablespoon butter

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

The sweet-and-salty caramel sauce is classic Vietnamese, but Jean-Georges’s addition of shallots, and especially butter, makes this unique.

A simple winner; serve with Sticky Rice Steamed in Banana Leaves.

Ingredients

Asia
Vietnam
Main course
Southeast Asia
Gluten-free

Ingredients

Method