cooking: vietnamese caramelized pork

Last week, I came across Appetite for China’s Vietnamese Caramelized Pork recipe (which was modified from a NYT recipe). It was fairly simple to make. The longest part was waiting for the sugar to melt. I had the burner set wayyyy too low.

The end product did not look quite like the picture on that blog, but it tasted good. Very, very similar to bulgogi in taste and texture, but just a tad too sweet. Next time, I might lower the amount of sugar.

Tagged: cooking