Vietnamese Paddy Field Pork

It says everything you need to know about me that I am unconsciously drawn to peasant food. This is just that, a simple Vietnamese way to cook pork. Paddy Field pork or Caramel Pork as it sometimes called is a mild succulent dish that has me wishing I worked on a paddy field. It’s fantastic.


100g brown sugar
125ml fish sauce
4 tablespoons shallots (chopped)
2 cloves garlic (finely chopped)
1-2 small dried red chillies
1 teaspoon freshly ground black pepper
500g belly pork or pork loin (medium diced)
4 hard boiled eggs (shells removed)
2 tablespoons fresh coriander or mint (roughly chopped)

Mix together the fish sauce and sugar and heat over a moderate heat for 2-3 minutes until gently simmering. Add the shallots, chillies, garlic, pepper, pork and 1 cup water and bring to a simmer. Reduce the heat to low, cover the pan and simmer for 25 minutes. Drop in the eggs and simmer for 20 minutes until the meat is tender.

Pour the pork and its sauce into a serving bowl then sprinkle with the fresh coriander or mint just before serving.

Serve with steamed steamed rice and a crunchy salad.

Image courtesy of – many thanks.

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