Quick 30-Minute Vietnamese-Style Caramel Pork Recipe

In a medium bowl, toss the sliced pork tenderloin with 1 tablespoon of the fish sauce and half of the minced garlic. Let it marinate at room temperature for 10 minutes while you prepare the remaining ingredients.

Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced shallots and the remaining garlic, sautéing for about 2 minutes until they are soft and fragrant.

Sprinkle the brown sugar evenly over the bottom of the skillet with the aromatics. Let it melt without stirring for 2 to 3 minutes, until it starts to bubble and turns a deep amber color.

Carefully add the marinated pork to the skillet, turning the heat up to high. Stir-fry for 3 to 4 minutes, coating the pork pieces thoroughly in the caramel mixture until they lose their raw pink color.

Pour in the remaining fish sauce and coconut water, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer gently for 8 to 10 minutes until the sauce reduces to a glossy, syrupy glaze that clings to the pork.

Stir in the freshly cracked black pepper and remove the skillet from the heat. Garnish generously with sliced green onions and serve hot over steamed jasmine rice.