Candy Pork

My Family's Favorite: Candy Pork

This recipe isn't just a dish; it's a story. A story of family, of simple pleasures, and of unexpectedly delicious results. My kids, bless their picky little hearts, dubbed this "Candy Pork," a name that perfectly encapsulates the sweet and savory magic that unfolds in this dish. It’s become a staple in our home, a comforting meal that always brings smiles to everyone's faces. And honestly, it’s remarkably easy to prepare, even on busy weeknights.

The beauty of this Candy Pork lies in its incredible balance of flavors. The richness of the pork shoulder is beautifully complemented by the vibrant, almost intoxicating, Vietnamese-style caramel sauce. This isn't your average sweet and sour; it's a sophisticated blend of sweet palm sugar (or dark brown sugar, if you're in a pinch), the salty depth of fish sauce, and the fiery kick of Thai chilies. The ginger, garlic, and shallots provide an aromatic base that elevates the whole dish to another level. It's a symphony of flavors, each note playing its part to create a truly unforgettable culinary experience.

What sets this recipe apart, and what I learned from the amazing chef Charles Phan, is the use of coconut water instead of coconut milk. This subtle change keeps the braising liquid light and allows the pork's natural flavors to shine through. The result is incredibly tender, melt-in-your-mouth pork, beautifully lacquered with the caramelized sauce. Serving it up with fluffy rice and some sauteed greens is a perfect way to round off the meal, a simple yet elegant presentation that showcases the dish's inherent beauty.

The preparation itself is surprisingly straightforward. The initial caramel sauce might seem a little intimidating, but it's really just a matter of patiently melting the sugar and then whisking in the fish sauce. The searing of the pork is key – it develops a beautiful crust that adds both texture and flavor. Then, it's simply a matter of braising in the oven until the pork is perfectly tender and the sauce has reduced to a luscious glaze. The entire process is easily manageable, making it ideal for a home cook of any skill level. The reward? A dish that feels special, yet remains remarkably approachable and satisfying.

More than just a meal, Candy Pork represents a connection to family and cherished memories. It's a dish that sparks conversations around the table, a reminder of those simple moments that make life worth living. Whether it's a weeknight dinner or a special occasion, this recipe guarantees a joyful and delicious experience for everyone involved.

So gather your ingredients, put on some music, and get ready to create a culinary masterpiece. This isn’t just a recipe; it’s a memory in the making. And it all starts with a simple, yet profoundly flavorful, Candy Pork.

Step-by-step

• Put the palm sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook until the sugar melts, about 8 to 10 minutes, stirring frequently so the sugar doesn’t scorch.
• When the sugar is smooth and completely melted, remove the pan from the heat and slowly stir in the fish sauce. The mixture may seize; if it does, return it to low heat and continue stirring until smooth.
• Preheat the oven to 300°F. In a large Dutch oven over high heat, heat the canola oil.
• Season the pork pieces on all sides with salt and pepper.
• When the oil is hot, add some of the pieces of pork and sear until well browned on all sides, about 8 minutes. Transfer to a rimmed baking sheet and repeat with the remaining pork.
• When all the pork has been browned, reduce the heat to medium and add the shallots. Cook, stirring, until the shallots are softened, about 2 minutes, then add the ginger, garlic, and chilies and cook 1 minute more.
• Return the pork and any accumulated juices to the pot and add the caramel sauce and coconut water. The pieces of meat should poke up above the level of the liquid; if they’re completely submerged, transfer the meat and liquid to a different pot.
• Bring to a boil, then reduce the heat so the liquid is simmering. Cover the pot and transfer to the oven.
• After 15 minutes of cooking, uncover the pot; the liquid should be simmering gently. If it’s bubbling too vigorously, reduce the oven temperature to 275°F.
• Cook for 70 minutes—the meat should be tender but not falling apart.
• Uncover the pot and continue cooking for 30 minutes more, until the exposed bits of pork are caramelized and the meat is tender.
• Remove from the oven and serve with steamed rice.