Vietnamese Caramel Pork & Carrots

Preparation info
  • Serves


    • Difficulty


    • Ready in

      9 hr

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About

Heating sugar and water to make caramel isn’t difficult but it does take practice to heat the syrup until it is dark enough to have a rich, deep flavour without burning it. To gauge the colour accurately, use a stainless-steel pan, rather than a dark one. Take care when you stop the caramel cooking, because the sauce will splutter.


  • 280 g/10 oz carrots, thinly sliced
  • 2 red Thai shallots or


To make the caramel sauce, put the sugar and 2 tablespoons water in a saucepan over a medium heat and stir until the sugar dissolves. Increase the heat to high and boil, without stirring, until the caramel turns a dark golden brown colour. Watch closely because it can burn quickly. Immediately remov