Vietnamese Caramel Pork Bites
Bitter-sweet caramel, fish sauce and black pepper on charred pork.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
Check price →
Perforated liners
Less sticking and mess, without blocking the airflow.
Check price →
Silicone tongs
Turn and lift without scratching the non-stick basket.
Check price →
As an Amazon Associate, GramCups earns from qualifying purchases, at no extra cost to you.
Before You Start
Thit kho flavours in a fraction of the time: pork shoulder chunks char in the basket while a caramel of sugar and fish sauce reduces in a pan. The caramel should taste a shade past sweet, edging into bitter. That edge against the salty fish sauce and a lot of black pepper is the entire dish.
Instructions
-
1
Toss the pork with the oil and a pinch of salt. Preheat the air fryer to 200°C / 400°F for 3 minutes.
-
2
Air fry the pork in a single layer for 14 to 16 minutes, shaking twice, until browned with charred corners.
-
3
Meanwhile make the caramel: sugar and water in a small pan over medium heat, swirling never stirring, until it turns a deep amber, 5 to 6 minutes.
-
4
Off the heat, add the fish sauce carefully. It will spit and seize, and both are normal. Return to low heat and stir until smooth.
-
5
Add the shallot, garlic and pepper to the caramel and cook 1 minute until fragrant.
-
6
Tip the charred pork into the pan and toss over medium heat for 2 minutes until every piece is lacquered. Finish with spring onion and more black pepper over rice.
♨️ Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Take the caramel darker than feels safe. Pale caramel plus fish sauce just tastes like sweet salt. The bitterness is load-bearing.
- Shoulder, not loin or tenderloin. The chunks need internal fat to stay juicy under hard heat.
🔀 Make it your own
- Add a bird's eye chilli to the caramel with the garlic for the spicy version.
- Chicken thigh chunks work the same way at 12 minutes.
📦 Storing & reheating
Fridge for 3 days. The glaze keeps the pork moist, and it reheats well in a pan with a splash of water, or 4 minutes at 180°C.
❓ Frequently asked
What is Vietnamese caramel sauce (nuoc mau)?
Sugar cooked to the edge of burnt, then combined with fish sauce. It is the bitter-sweet backbone of dishes like thit kho, and takes about 6 minutes in a small pan.
Why did my caramel seize when I added fish sauce?
Cold liquid hitting hot sugar always seizes it. Keep the pan on low heat and stir. The lumps dissolve back into the sauce within a minute.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
