Easy Viet-Inspired Coffee & Brown Sugar Braised Pork

Name: Easy Viet-Inspired Coffee & Brown Sugar Braised Pork
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 2 pounds pork shoulder, cut into 1-inch chunks; 1/2 a medium yellow onion, cut into 1/4-inch strips; 1 large shallot, chopped (if you don't have shallots, just double up on the onion); 4 garlic cloves, crushed; 1/3 cup packed brown sugar; 2 Tablespoons fish sauce; 1/4 cup soy sauce; 3/4 cup black coffee (or 3/4 cup water + 1 Tablespoon espresso grind coffee); 1 Tablespoon vinegar (Balsamic, distilled white, apple cider all work fine); green onion for garnish

x @cook_5886383

This easy and delicious sweet-savory pork recipe was inspired by the traditional Vietnamese caramelized pork dish Thit Kho. The coffee and brown sugar lend a similar flavor to the dish as Vietnamese caramel sauce, which is traditionally used in the dish for its roasted, caramelized, coffee type flavor and glaze, but which I rarely make or have on hand.

We like to eat it with steamed Jasmine rice and some simple Vietnamese style pickled cabbage and carrots on the side. (Or kimchi. I am half Korean, after all. ;) )

The leftover sauce is so delicious over steamed rice, you won't want to throw it away.

Oh, and the pork also makes an awesome filling for my Vietnamese Street Tacos, but that's a recipe for another day. :D

We like to eat it with steamed Jasmine rice and some simple Vietnamese style pickled cabbage and carrots on the side. (Or kimchi. I am half Korean, after all. ;) )

The leftover sauce is so delicious over steamed rice, you won't want to throw it away.

Oh, and the pork also makes an awesome filling for my Vietnamese Street Tacos, but that's a recipe for another day. :D

x @cook_5886383

We like to eat it with steamed Jasmine rice and some simple Vietnamese style pickled cabbage and carrots on the side. (Or kimchi. I am half Korean, after all. ;) )

The leftover sauce is so delicious over steamed rice, you won't want to throw it away.

Oh, and the pork also makes an awesome filling for my Vietnamese Street Tacos, but that's a recipe for another day. :D

We like to eat it with steamed Jasmine rice and some simple Vietnamese style pickled cabbage and carrots on the side. (Or kimchi. I am half Korean, after all. ;) )

The leftover sauce is so delicious over steamed rice, you won't want to throw it away.

Oh, and the pork also makes an awesome filling for my Vietnamese Street Tacos, but that's a recipe for another day. :D

Saved

Ingredients

4 to 6 servings

2 poundspork shoulder, cut into 1-inch chunks
1/2a medium yellow onion, cut into 1/4-inch strips
1large shallot, chopped (if you don't have shallots, just double up on the onion)
4garlic cloves, crushed
1/3 cuppacked brown sugar
2 Tablespoonsfish sauce
1/4 cupsoy sauce
3/4 cupblack coffee (or 3/4 cup water + 1 Tablespoon espresso grind coffee)
1 Tablespoonvinegar (Balsamic, distilled white, apple cider all work fine)
green onion for garnish

Saved

Steps

1

Put all the ingredients in a medium sized pot and bring to a boil over medium high heat. This should take 15 minutes or so.
2

Once everything comes to a boil, give everything a couple of gentle stirs, lower the heat to medium low, and simmer, lid askew, for another 30 minutes.
3

Enjoy garnished with a sprinkling of chopped green onions and a bowl of steamed jasmine rice (or whatever kind you prefer). :)