This Vietnamese Pork is a quick favorite in my kitchen. The blend of sugar and peppercorns makes for a delightful, sweet, and peppery dish in just 15 minutes.
Another 15-minute recipe! This recipe is quick and delicious.
A while back, I bought tri-color peppercorns on a whim. They sat neglected on my counter until I finally used them in this Vietnamese Pepper Pork.
Table of Contents
Reasons to Love This Vietnamese Pork
- Vietnamese Pork is a healthy, protein-rich meal that everyone enjoys.
- I love how simple the ingredients for Vietnamese Pork are.
- The Vietnamese Pork recipe is perfect for those busy weeknight dinners.
Recipe Ingredients
- Fish Sauce: This adds a deep, savory flavor. It’s the secret to that authentic Vietnamese taste.
- White Sugar: A bit of sweetness that helps caramelize the pork, giving it a delicious, slightly sticky texture.
- Whole Peppercorns: These give a nice spicy kick and a bit of crunch after toasting and grinding them.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Pork Cut Variation: Boneless pork chops are ideal, but pork shoulder, pork butt, tenderloin, or pork belly also work well. These cuts are tender and absorb the marinade perfectly. For a leaner option, use cubed pork loin or pork chops, adding more water and cooking longer to ensure tenderness.
- Garnish Options: Garnishing your Vietnamese Pork with toasted sesame seeds for a nutty crunch, thinly sliced red chili for a spicy kick, or a sprinkle of crispy fried shallots for added texture and flavor. A drizzle of hoisin or sriracha sauce can also add a delicious finishing touch.
How to Make Vietnamese Pork
Step #1: In a medium-sized heavy-bottomed saucepan, combine the pork chunks, fish sauce, water, white sugar, and brown sugar.
Step #2: Heat the pot over medium-high until the mixture reaches a boil.
Step #3: Reduce to a lively simmer and let cook for 7-9 minutes, or until the pork is cooked through.
Step #4: Meanwhile, heat 1 tsp. of oil in a skillet over medium-high heat. When hot, add the peppercorns and sauté for 1-2 minutes until toasted. Be careful not to let them burn!
Step #5: Remove the peppercorns from the pan and grind with a mortar and pestle (or in an herb mill, or with a Ziplock and a hammer, or however you prefer to let out aggression).
Step #6: Once the pork is cooked through, remove it from the pan and reserve any drippings left in the pot.
Step #7: Top the pork with the freshly ground peppercorns. Serve with rice and leafy greens. Garnish with fresh lime wedges and use the leftover drippings as a sauce for the rice.
Ways to Serve Vietnamese Pepper Pork
- Rice Bowl: Serve Vietnamese Pork over a bed of steamed jasmine rice, topped with fresh herbs and vegetables like shredded carrots, cucumber slices, and bean sprouts for a complete meal.
- Noodle Bowl: For a change, try the pork over rice noodles. Garnish with fresh cilantro, mint, basil, and a sprinkle of crushed peanuts or cashews.
- Lettuce Wraps: Large lettuce leaves make great wraps for the pork. Add some sliced red or Nappa cabbage, cucumber, and a squeeze of lime for a light, refreshing option.
- Banh Mi Sandwich: Fill a crusty baguette with Vietnamese Pork, pickled carrots, daikon radish, cucumber slices, and fresh herbs for a delicious Vietnamese-style sandwich.
- Salad: Toss the pork with mixed greens, sliced veggies, and a light vinaigrette. Top with fresh herbs and a handful of crushed peanuts for a flavorful and refreshing salad. Serve with Nuoc Cham dipping sauce for extra zing.
Expert Tips
- Toasting the Peppercorns: Toasting the peppercorns in oil before grinding them really mellows them out, so you’re not sneezing all over the place.
- Cut Pork Evenly: Ensure the pork chunks are cut into uniform sizes. This promotes even cooking, ensuring each piece is tender and properly flavored.
FAQs
Whole peppercorns toasted and ground fresh give the best flavor, but you can use pre-ground pepper if needed. Toast it lightly in oil to bring out the aroma.
Add sliced fresh chili, red pepper flakes, or a bit of sriracha sauce to the marinade. You can also serve with a side of chili sauce for those who prefer extra heat.
Storage Info
Store Vietnamese Pork in an airtight container in the fridge, and it’ll stay good for up to 3 days. To freeze, place it in a freezer-safe container for up to 2 months.
When you’re ready to eat, thaw it overnight in the fridge if it’s frozen. Then, reheat it in a skillet over medium heat until it’s heated through, or microwave it in short intervals, stirring occasionally.
More Vietnamese Recipes You’ll Love
Vietnamese Pork Recipe
Ingredients
- 4 boneless pork chops - cut into half-inch chunks
- 6 tablespoons fish sauce
- 4 Tbsp. water
- 4 Tbsp. white sugar
- 2 Tbsp. brown sugar
- 1 Tbsp. whole peppercorns
- 1 tsp. oil - I used Lime-Riesling Grape seed Oil, but you could use just about anything!
Instructions
- In a medium-sized heavy-bottomed saucepan, combine the pork chunks, fish sauce, water, white sugar, and brown sugar.
- Heat the pot over medium-high until the mixture reaches a boil.
- Reduce to a lively simmer and let cook for 7-9 minutes, or until the pork is cooked through.
- Meanwhile, heat 1 tsp. of oil in a skillet over medium-high heat. When hot, add the peppercorns and sauté for 1-2 minutes until toasted. Be careful not to let them burn!
- Remove the peppercorns from the pan and grind with a mortar and pestle (or in an herb mill, or with a Ziplock and a hammer, or however you prefer to let out aggression).
- Once the pork is cooked through, remove it from the pan and reserve any drippings left in the pot.
- Top the pork with the freshly ground peppercorns. Serve with rice and leafy greens. Garnish with fresh lime wedges and use the leftover drippings as a sauce for the rice.
NOTES
Nutrition
This pork came together fast and tasted great with a scoop of rice.
Nice and easy and sounds so delicious. I can’t figure out the lighting thing either. Your photo’s look great!!
MMMMMMM,!!!! You are not the only one Who doesn’t feel to Cook, me too. I Cook a lot of easy recipes from my own blog. Your easy recipe Looks really delicious, my friend! Yummm! X