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Sweet caramelized pork with rice

Flavor explosion in your plate-try this sticky caramelized pork with rice and you will enjoy every bite of it,i promise!

sweet caramelized pork with rice recipe

What can i say about the most delicious pork i ever tried? A perfect balance of salt from soy sauce and brown sugar gives this dish an incredible taste!

And when you simmer it for a while, it gives it that caramel effect, so beloved by everyone. Add some simple white rice and the dish is complete.

If you will serve it for dinner, don’t forget a glass of red dry wine that goes so well with caramelized pork!

Related: Korean beef Bulgogi

sweet caramelized pork with rice recipe

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sweet caramelized pork with rice recipe
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4.95 from 19 votes

Sweet caramelized pork with rice

Flavor explosion in your plate-try this sticky caramelized pork and you will enjoy every bite of it,i promise!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Servings: 4 people
Calories: 343kcal


  • 2 lb pork butt or boneless ribs
  • 1/2 onion
  • 3 tbsp brown sugar
  • 2 cups water
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tspn olive oil
  • cooked white rice
  • green onions for garnish


  • Chop the onion and cut pork in small pieces. Heat olive oil in a large skillet and cook onions and pork for about 5 minutes until the meat is well browned.
  • To the same skillet add water, soy sauce, sugar and fish sauce, bring to a light boil and simmer for the next 30 minutes ( or until almost all the water will become a thick, brown caramel like sauce)
  • Stir it and serve your caramel pork over rice with some green onions for garnish


The nutrition information is calculated without rice
Nutrition Facts
Sweet caramelized pork with rice
Amount Per Serving
Calories 343 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 136mg 45%
Sodium 408mg 17%
Potassium 810mg 23%
Total Carbohydrates 10g 3%
Sugars 9g
Protein 43g 86%
Vitamin C 1.2%
Calcium 4.6%
Iron 16.1%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 343kcal | Carbohydrates: 10g | Protein: 43g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 408mg | Potassium: 810mg | Sugar: 9g | Vitamin C: 1.2% | Calcium: 4.6% | Iron: 16.1%
 © 2018 BerryMaple. All rights reserved. All images & content are copyright protected. If you want to share this recipe or photos, please provide a link back to this post for the original recipe

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  1. This looks insanely, incredibly good. Sooo yummy!

  2. Absolutely loved it with the pork, trying it with chicken tonight. Will let you know…

  3. I never write reviews. That being said, I had to comment on this recipe. So, I just made this for dinner tonight. I cook, a lot. My family is used to me making new things, that always turn out delicious. My usual Asian dishes are mainstream flavor profiles. Enter sweet carmelized pork with rice…
    First (spoiler alert) let me tell you that it turned out to be delicious. But I was skeptical. It seemed too simple. Then I started prepping. Maybe my pork butt was exceptionally fatty, but it took me quite a lot of time to trim and cut the pork up. So, I suggest that you get a good quality meat or leave extra time for prep. Second, I opened the fish sauce… and thought, “That can’t be right.” After I get it all working my husband came in and asked “WHAT is that smell??? Oh my gosh!” By this point I’m getting ready to order a pizza. This dish looks like dirty water with a skim of bubbling fat boiling on top, and the smell… yikes! But, I persevered. I searched through the reviews to see what people had said. Unanimously the reported great success. I kept checking and hoping. My son came down to see what the smell was all about. Nobody was very hopeful that this dinner was going to be edible. It was. Everyone loved it. So, if you’re like me, sitting there hoping that you didn’t just make a dud of a dinner, I’m here to tell you a few things:
    It will stink, at first. Don’t judge it by that.
    It will look wrong, until it doesn’t.
    It will take longer than 30 minutes to carmalize.
    It will come together.

    • Lol. Thank you for this comment! I’m literally in the middle of cooking this and wondering “why does it smell?!” “It doesn’t look right at all!”
      So glad to know I should keep going.

  4. Nancy Mayer

    I am trying this tonight. I am excited and still curious how a recipe so simple can be so memorable? This should be a keeper! I love keepers!!! Thanks for sharing.

  5. I have to echo Melanie. The recipe seemed odd to me, but it comes together beautifully! The pork is amazingly tender and the sauce is soo good! Took mine closer to an hour to caramelize, but so worth the wait. The only thing I will add next time is some red pepper flakes for a touch of heat. There will definitely be a next time.

  6. This sounds perfect! I love how it is paired with rice! Yum!

  7. Perfect for an alternative to takeout.

  8. Let me start out by saying I never review recipes. I usually just make them, file it away in my brain to make again if we like it or just forget about it. This is review worthy, especially since there aren’t many reviews, I had to let others know how awesome this is.

    Next, I was skeptical of this recipe. It’s not the typical Asian recipe I would make. No garlic, rice wine vinegar, ginger, hoisin, sesame seed oil…. I mixed the sauce recipe and just stared. I thought there is no way this will produce anything noteworthy. I tasted it. I still wasn’t sure, but knew it would reduce down. I was tempted to doctor it up but thought I would keep the recipe as is, knowing that if it was not good we had leftovers to eat. Spoiler alert, the leftovers were untouched.

    All I browned my onions and pork, added the sauce and let it bubble away. That was nice, to just walk away basically. I would come back, stare at this unimpressive pork boiling in a light brown water, stir and walk away. It took longer than 30 minutes fit mine to reduce to my liking, probably 45 minutes. Then, it was magical. This tan water turned into the sticky sweet caramelized goodness that was promised. My pork turned from unappetizing white cubes to golden brown deliciousness. And the taste? Far from bland. The onions become part of the sauce and lend flavor. The fish sauce leaves the pork almost smoky somehow, and it has the perfect balance of salty and sweet. I fixed it with rice and sweet carrots. I’m so happy I found this recipe, and trusted it enough to try it, and leave the recipe alone, which if you knew me you would know exactly how difficult this is.

    Will definitely file this away to fix again! Thank you!

  9. oh my goodness! I’m pinning this and I can’t wait to try it!

  10. Love how easy this recipe is. I love Asian inspired recipes that are bursting with flavor!

  11. These pictures are beautiful! The pork looks so juicy and saucy (does that sound dirty? haha) and not at all dry. Gorgeous!

  12. This is one of those meals that I crave, I love this recipe and will be making it this week! Thank you!

  13. This looks really good…something I can see myself eating for dinner AND leftovers for lunch! Looks like the perfect lunch bowl!!

  14. Meat covered in sticky sauces are one of my favorite things – totally pinning this for later!

  15. Love the flavors here! What a great weeknight recipe – and thanks for reminding me about the glass of wine to go along with it!

  16. You can NEVER go wrong with delicious pork. This dish sounds fantastic, and the leftovers would be great for lunch too.

  17. This looks like total comfort food! I love those sticky sweet sauces with pork – YUM!

  18. Wow! This looks delicious – so sticky and really full of flavour. I think pork goes so well in recipes like this.

  19. My husband would love this!!! And we both love a good rice bowl. YUM!

  20. My husband and stepson would be all over this dish! Sweet, salty, caramelized, I can see them licking their lips!

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