Caramelized Vietnamese Pork Bowls

Instructions

1. Prepare the pork
   Pat the pork shoulder cubes dry with paper towels. This helps the meat brown better during the caramelization process. Set aside while preparing other ingredients.
2. Make the caramel base
   In a large heavy-bottomed pot or Dutch oven, heat the sugar over medium heat. Do not stir, but swirl the pan occasionally until the sugar melts and turns a deep amber color, about 5-7 minutes. Watch carefully to prevent burning.
3. Caramelize the pork
   Once the sugar has caramelized, carefully add the pork cubes (the caramel will bubble vigorously). Stir to coat the pork in the caramel. Add the vegetable oil and cook for 5-6 minutes until the pork begins to brown on all sides.
4. Add aromatics and liquids
   Add the minced garlic, grated ginger, and diced shallot to the pot. Stir and cook for 1-2 minutes until fragrant. Pour in the fish sauce, soy sauce, and coconut water. Stir well, scraping up any caramelized bits from the bottom of the pot.
5. Simmer the pork
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the pork is tender and the sauce has thickened slightly. If the sauce is too thin, remove the lid and increase heat to medium to reduce the sauce.
6. Prepare serving bowls
   While the pork is simmering, divide the cooked jasmine rice among four serving bowls. The rice will serve as a base for the caramelized pork.
7. Serve and garnish
   Spoon the caramelized pork and sauce over the rice in each bowl. Garnish with sliced green onions, chopped cilantro, and sliced red chili if using. Serve immediately while hot.