Thịt Chua Ngọt (Vietnamese Sweet‑Sour Pork)

Instructions

1. 1

   Marinate the pork: In a bowl, toss the pork pieces with fish sauce, soy sauce, sugar, and black pepper. Let sit 15–20 minutes while you prep — this gives the meat a gentle savory lift. Don’t skip the fish sauce; it’s quietly essential.

2. 2

   Heat a wide skillet or wok over medium-high heat and add the vegetable oil. When shimmering, add the pork in a single layer (work in batches if needed). Sear until golden on all sides and cooked through, about 6–8 minutes total. Remove pork to a plate — we’ll finish it in the sauce.

3. 3

   In the same pan, reduce heat to medium and add a touch more oil if dry. Sauté the garlic and shallot until fragrant and soft, about 30–45 seconds — watch the garlic so it doesn’t burn.

4. 4

   Make the sauce: Stir together the rice vinegar, palm sugar (or brown sugar), ketchup, and 1/3 cup water in a small bowl. Pour into the pan and bring to a gentle simmer, scraping up any browned bits for flavor.

5. 5

   Add carrots and pineapple or cucumber if using; simmer 2–3 minutes until carrot begins to soften and flavors meld.

6. 6

   Return the pork to the pan and toss to coat. Let the mixture simmer briefly, then stir in the cornstarch slurry to thicken until glossy and clingy — about 30–60 seconds. If it gets too thick, add a splash of water.

7. 7

   Finish: Turn off the heat and stir in sesame oil (if using), sliced chilies, and scallions. Taste and adjust — add a touch more vinegar if you want brighter tang, or a pinch more sugar if you prefer sweeter.

8. 8

   Serve warm with steamed jasmine rice and a scattering of cilantro or Thai basil. Leftovers reheat nicely — the flavors deepen after a day.