Pork in clay pot


with Executive Chef Nguyen Le Hong Linh, from Mango Bay Restaurant of Mango Bay Resort.

Cooking meat in caramel sauce is a popular technique in Viet Nam’s traditional cuisine. The sweet and bitter sauce makes a perfect foil for slow-braised pork.

Chef Linh recommends a simple and classic version of pork in clay pot. If you don’t have a clay pot, use a saucepan, big enough to hold the pork and some sauce.

Ingredients: serves 1

  • 200g pork ( cut away any excess fat and cut into small cubes )
  • 50g green onion
  • 2 tbsp plain fish sauce
  • 2 tbs sugar
  • 2 tbs normal water
  • 1/2 tsp caramel sauce
  • 2 tbs vegetable oil
  • 1 tsp red chili, seeded and cut half pepper
  • 1 tsp crushed garlic


  • Heat the clay pot on medium high heat. Pour the oil into the pot until it gets hot.
  • Add the garlic and chili, then stir mix until the garlic becomes brown.
  • Add the pork and caramel sauce together, then stir well so the pork is nicely marinated in the caramel sauce. You should get a rich colour.
  • Pour the fish sauce, sugar, and pepper together with the pork, then pour the water in and mix all. Let it simmer on low heat for about 5 minutes.
  • When the sauces are nicely infused with the pork and the sauce gets a thicker consistency, the dish is completed.
  • Arrange as shown in the photo.
  • Serve with steamed rice and steamed vegetables.

You can sample the dish at Mango Bay Restaurant of Mango Bay Resort, Ong Lang Beach, Phu Quoc Island. Tel: (077) 3981693. — VNS