Vietnamese Pork Recipe

Vietnamese Pork with black pepper on a white plate.

5 from 2 votes

This Vietnamese Pork is a quick favorite in my kitchen. The blend of sugar and peppercorns makes for a delightful, sweet, and peppery dish in just 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Main Dish

Cuisine: Vietnamese

Diet: Gluten Free, Dairy Free

Servings:

Calories: 322kcal

Author: Linda

Ingredients

4 boneless pork chops cut into half-inch chunks
6 tablespoons fish sauce
4 Tbsp. water
4 Tbsp. white sugar
2 Tbsp. brown sugar
1 Tbsp. whole peppercorns
1 tsp. oil I used Lime-Riesling Grape seed Oil, but you could use just about anything!

Instructions

In a medium-sized heavy-bottomed saucepan, combine the pork chunks, fish sauce, water, white sugar, and brown sugar.
Heat the pot over medium-high until the mixture reaches a boil.
Reduce to a lively simmer and let cook for 7-9 minutes, or until the pork is cooked through.
Meanwhile, heat 1 tsp. of oil in a skillet over medium-high heat. When hot, add the peppercorns and sauté for 1-2 minutes until toasted. Be careful not to let them burn!
Remove the peppercorns from the pan and grind with a mortar and pestle (or in an herb mill, or with a Ziplock and a hammer, or however you prefer to let out aggression).
Once the pork is cooked through, remove it from the pan and reserve any drippings left in the pot.
Top the pork with the freshly ground peppercorns. Serve with rice and leafy greens. Garnish with fresh lime wedges and use the leftover drippings as a sauce for the rice.

Notes

Store Vietnamese Pork in an airtight container in the fridge, and it’ll stay good for up to 3 days. To freeze, place it in a freezer-safe container for up to 2 months.

When you’re ready to eat, thaw it overnight in the fridge if it’s frozen. Then, reheat it in a skillet over medium heat until it’s heated through, or microwave it in short intervals, stirring occasionally.

Nutrition