Vietnamese Caramelized Grilled Pork

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This aromatic Vietnamese caramelised grilled pork offers a perfect balance of sweet and savoury flavours, characteristic of classic Southeast Asian cuisine. By infusing lean pork loin chops with a rich, handmade caramel sauce spiked with salty fish sauce and zesty lime, you create a dish that is both deeply complex and incredibly satisfying. The thin cut of the meat ensures a quick cook time, resulting in a beautifully charred exterior and a tender, juicy finish that highlights the high-protein nature of the meal.

As a versatile high-protein main, these grilled pork strips are ideal for a quick weeknight dinner or a flavourful weekend treat. Serve them over a bed of chilled rice noodles with crunchy pickled vegetables, or alongside fragrant jasmine rice for a more comforting meal. The combination of shallots and caramelised sugar creates a sticky glaze that eliminates the need for heavy sauces, making this a fresh and vibrant choice for anyone looking to expand their repertoire of authentic homemade dishes.

Ingredients for Vietnamese Caramelized Grilled Pork

6 (1/4-inch-thick) boneless pork loin chops
70 g de azúcar
50g finely chopped shallots (about 2)
1 cucharada de jugo de lima fresco
1 cucharada de salsa de pescado asiática
1/2 cucharaditas de sal

How to make Vietnamese Caramelized Grilled Pork

Pound chops between 2 large sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until less than 1/8 inch thick. Make several small 1/4-inch-deep slits around edge of each chop to prevent curling, then halve chops lengthwise and transfer to a bowl.

Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a golden caramel. Add shallots, lime juice, fish sauce, and salt (caramel will harden) and cook, stirring constantly, until caramel is dissolved and shallots are softened, about 2 minutes. Pour sauce over pork and toss until well coated.

Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill pork in batches, turning over once, until just cooked through, about 1 minute per side. (Discard any remaining caramel sauce.)

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.