Vietnamese Caramel Pork (The Kids Cook Monday)
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Adapted from Cooking Light.
  • 1 tablespoon dark sesame oil
  • 1 tablespoon peanut or sunflower oil
  • 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
  • 1 cup chopped onion (about 1 medium)
  • 1 cup chopped carrot (about 3 large)
  • 1 tablespoon minced peeled fresh ginger
  • 5 garlic cloves, thinly sliced

  • 1 cup (240 ml) low-sodium chicken stock
  • 3 tablespoons dark brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons unseasoned rice vinegar
  • 1/2 teaspoon crushed red pepper

  • prepared brown jasmine rice
  • thinly sliced napa (Chinese) cabbage, about 1 leaf per person

  • chopped unsalted roasted peanuts or cashews
  • cilantro leaves
  • lime wedges
  1. Heat the wok over high heat. Add oil ands swirl to coat. Add the pork and stir-fry 6 minutes, browning on all sides. Remove pork from pan. Add the onion, carrot, ginger, and garlic to the wok and stir-fry 2 minutes.
  2. Combine stock, brown sugar, fish sauce, soy sauce, cornstarch, rice vinegar, and crushed red pepper in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat and simmer 4 minutes or until sauce is thick and bubbly. Return pork to the work and cook 1 minute, stirring to coat. Serve with suggested accompaniments.
More Information

medium bowl

Recipe Notes:

You can use pork chops or chicken breast instead of the pork tenderloin.

The original recipe uses just sesame oil, but I add a little peanut oil with the sesame oil for my seasoned carbon steel wok, which helps keep the sesame oil from burning.
Recipe by Andrea Meyers at