Vietnamese Caramel Pork

Heat the oil in a large saucepan over medium-high heat, add the pork and brown on all sides before setting aside.

Reduce the heat to medium, add the sugar and water, cook until the sugar melts, bring to a simmer and cook until it caramelizes and turns and turns a light golden brown.

Carefully add the fish sauce, lime juice, lime zest, shallot, garlic, ginger and chili, mix well and cook until fragrant, about 30 seconds, before adding the coconut water.

Stove Top:
Add the pork, bring to a boil, reduce the heat and simmer, uncovered, until the pork is falling apart tender and the liquid has mostly cooked off, about 2-3 hours.

Pressure Cooker:
Pressure cook on High for 20 minutes, then natural release.

Once the liquid has been cooked off, stir and cook the pork until lightly caramelized and enjoy!

Option: Use a small red onion instead of the shallot.

Option: Use another chili pepper or chili sauce (such as sriracha) instead of the bird’s eye chili.