Vietnamese Caramelized Grilled Pork

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 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
70g de açúcar
50g finely chopped shallots (about 2)
1 colher de sopa de suco de limão fresco
1 tablespoon Asian fish sauce
1/2 colher de chá 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.)

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.