The real Vietnamese caramel pork recipe by François-Régis Gaudry

Gourmet and full of flavors, here is how to describe the authentic recipe of the real “Thit Kho”, Vietnamese pork with caramel. Cook with the famous food critic François-Régis Gaudry, this dish that invites you to travel…

In his latest video “we’re going to taste”, François-Régis Gaudry, shares with us the recipe for pork with caramel by Jean-Pierre Montanay, gastronomic journalist and specialist in Southeast Asian cuisine.

This dish is not stuck in sugar as we often see in Asian canteens, here it is a compilation of several recipes from Vietnamese cooks which gives birth to the authentic Thit Kho », Vietnamese pork with caramel. Thit means pork and Kho means long cooking. Take out your casserole, you are going to enjoy it!

François-Régis Gaudry’s Caramel Pork Recipe

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For 4 people

  • 1 kg roast pork loin
  • 4 garlic cloves
  • 1 shallot
  • 1 hot pepper
  • 1 finger of ginger
  • 5 c. at s. by nuoc-mâm
  • 5 c. at s. salty soy sauce


  • 140g cane sugar
  • 2 limes
  • 1 liter of coconut water
  • 1 spring onion


Cut your pork chops into cubes of about 2.5 cm side. Book.
For the pork : in Vietnam we often use pork belly, but it is a bit fatty. For this perfect recipe, use pork loin ribs from your butcher, which is the exact ratio between lean and fat. Ask your butcher to debone the pork chops, explains François-Régis Gaudry.

The aromatic paste
Prepare the aromatic paste. Crush the garlic cloves, previously peeled, with the flat of a knife. Then, coarsely chop the fresh and peeled ginger, the same with the shallots and the chilli. Crush all these ingredients until obtaining a paste. If you have a mortar, even better, it will make your job easier. If you don’t have one, a blender will do just fine.

cooking meat
Heat your cast iron casserole over medium heat, add a little fat or better, the pork fat if the butcher has left it for you. When the pork fat has melted, add the meat. Done color your meat on all sides over high heat, while stirring with a spatula. Salt.
After a few minutes over high heat, the meat is ready, remove and let rest.

In the same casserole, because there are the cooking juices, make the caramel. Put on a fairly low heat. Add the cane sugar and about 5 cl of water (a small glass bottom).
We want to get a caramel not too dark, because it would become too bitter. Indeed, the darker the caramel, the more its bitterness is present.

Meanwhile, squeeze the juice of one lime into a bowl. When the caramel has a nice color and is foamy, pour the lemon juice, this method is called ” uncook » a toffee. Turn off the fire. Your caramel is ready and very syrupy.

Baking finish
Put the pork back in the casserole (we’ve concocted a nice selection for you, below), add the aromatic paste, the nuoc-mâm sauce, the soy sauce and the liter of coconut water. Mix well and put on medium heat and reach a first simmer. Once reached, lower the heat to low, and cook for 1h / 1h30 uncovered.

Once cooked, pork should be fondant and the well-coated sauce, dispose in a dish. Chop new onions over the dish and pour a good dash of lime.

You can do as in Vietnam and add soft-boiled or scaled eggs to the sauce. Enjoy with white or Creole rice. You get a caramel pork, deliciously tender and shredded!

Selection of casseroles to succeed this recipe (and so many others) to perfection!

The video recipe…

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