My quick home version of one of my favorite recipes. Serve with jasmine rice.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.

  • When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

Nutrition Facts

657 calories; 34.7 g total fat; 120 mg cholesterol; 98 mg sodium. 56.8 g carbohydrates; 29.9 g protein; Full Nutrition

Reviews (12)

Read More Reviews
18 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I've made this and my family and friends all liked them. The fish sauce is the key. Read More
Rating: 4 stars
This is a good dish.. coming from an asian woman woth many vietnamese ppl in the family. Good job. This method is used among many southeast asian dishes. The basics are caramelized sugar and fish sauce for ingredients. One can add extra onion or even make it spicy if they like it. Read More
Rating: 5 stars
This is an absolutely excellent recipe! I've tried it the first time and my whole family loved it! I add fish sauce and it really went well! I lessened the amount of sugar less than 3/4 cup and it's perfect! I'll keep this excellent recipe for the future! Thank you all recipes for your amazing and easy recipes! Read More
Rating: 5 stars
Definitely a keeper. Quick easy and surprisingly delicious. Used two pounds of fairly lean boneless country-style ribs; otherwise followed recipe to a tee. It seems like it would be high in sugar but it's actually not (only 2g/serving). Plus low in sodium high in taste -- love! Read More
Rating: 5 stars
Great tasting dish. I used less sugar than called for just a bit over half a cup. I realized I didn't have any sesame oil so I toasted white and black sesame seeds to throw in the dish. I followed the suggestion of others about adding the fish sauce. The dish took a while for the sauce to cook off. My son went for seconds which is always a great indicater for dish of approval. Read More
Rating: 4 stars
I had a lot of juice in my pot while cooking. I didn't want to over cook the pork so I remove the pork. Cook liquid on medium to reduce the it to my liking. Then I re-added the pork. Yum. Thanks for sharing. This recipe is a great tip for making palm sugar by caramelizing the sugar first. I never have to buy palm sugar anymore. Read More
Rating: 5 stars
I made this per directions but couldn t find spare ribs so I used country style boneless pork loin ribs like some others have done. Cooking time increased but it still turned out tender and delicious. I used a large cast iron skillet. I served it with brown and jasmine rice and the Eggplant with garlic sauce recipe. The whole house smelled like an Asian restaurant for the next few days but it was worth it! I used 2 serranos instead of green chile peppers but it wasn t that spicy. I also added a tiny bit of fish sauce when adding the sesame oil but I don t think I added enough for it to taste much different. I cooked 4 lbs of pork but cooked in 2 batches. For the 2nd batch I just added 1 cup of sugar to the sauce already in the pan. Read More
Rating: 5 stars
Followed recipe as is and the kids and I loved it. Read More
Rating: 5 stars
DELICIOUS! The meat was not fully defrosted when I made this so I boiled it for about 15 minutes. I really wanted to try it with fish sauce but I was out of it. I added 1.5-2TBSP of Hoisin Sauce. I ll be making this again next week with some fish sauce. Read More