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Laos Caramelized Pork Recipe

Laos Caramelized Pork Recipe

Lao food is filled with a delightful array of dishes that captivate the senses with their vibrant flavors and colors
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5 from 1 vote
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: Laos
Keyword: Laos Caramelized Pork Recipe
Servings: 8 Servings
Calories: 763 kcal
Laos Caramelized Pork Recipe

Equipment

  • large bowl
  • Large nonstick pan or wok
  • Mixing spoon
  • Cutting board
  • Sharp knife

Ingredients

  • 2 lbs pork belly cut into 1-inch pieces
  • 8 hard-boiled eggs
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • ¼ cup oyster sauce
  • 3/4 cup palm sugar
  • 2 tbsp vegetable oil
  • 6 cloves garlic minced
  • 1 shallot large minced
  • 1 red chili pepper sliced
  • 1/4 cup water
  • 1/4 cup green onions chopped
  • 1- inch piece of galangal optional

Instructions

Prepare the Pork Belly and Hard-Boiled Eggs:

  • a. Cut the pork belly into 1-inch pieces.
  • b. Boil the eggs until they are hard-boiled. Peel and set aside.

Create the Caramel Sauce:

  • a. In a bowl, combine the fish sauce, soy sauce, oyster sauce, and palm sugar. Mix well until the sugar is dissolved.

Sear the Pork Belly:

  • a. Heat the vegetable oil in a large pan or wok over medium heat.
  • b. Add the minced garlic and shallot. Stir-fry until fragrant and lightly golden.
  • c. Add the sliced chili pepper and continue stir-frying for another minute.
  • d. Increase the heat to medium-high and add the pork belly pieces. Sear until browned on all sides.

Cook the Pork Belly in Caramel Sauce:

  • a. Pour the caramel sauce mixture over the seared pork belly.
  • b. Add water to the pan and stir well to combine.
  • c. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 1 hour, or until the pork belly becomes tender.

Add the Hard-Boiled Eggs:

  • a. Gently place the hard-boiled eggs into the pan with the pork belly and caramel sauce.
  • b. Make sure the eggs are submerged in the sauce.
  • c. Continue cooking for an additional 15-20 minutes to allow the flavors to meld.

Garnish and Serve:

  • a. Sprinkle chopped green onions over the caramelized pork and eggs.
  • b. If desired, grate a small piece of galangal and sprinkle it over the dish.
  • c. Serve the Laos Caramelized Pork hot with steamed rice.

Notes

Cut the pork into thin slices for faster cooking time.
Use a nonstick pan or wok to prevent sticking and make cleaning easier.
Make sure the pan is hot before adding the pork to ensure a crispy caramelized exterior.
Allow the pork to rest for a few minutes after cooking to prevent it from drying out.

Nutrition

Serving: 0g | Calories: 763kcal | Carbohydrates: 17g | Protein: 18g | Fat: 69g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Trans Fat: 0.02g | Cholesterol: 268mg | Sodium: 1302mg | Potassium: 359mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 357IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg
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