Wei Pantry

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Los Angeles-based food company specializing in Vietnamese and Asian-inspired home-cooking products. 

Caramel Pork Stew


  • 1 Pork Shoulder, about 3-5 lbs, cut into 1 inch cubes

  • ¾ cup of sugar

  • 1 cup of water

  • 5 large shallots, finely diced

  • Hard boiled eggs, peeled (eggs will be whole in stew so add as many as you please!)

  • Water

  • Fish Sauce

  • Fresh ground pepper

Ingredients for easy traditional Vietnamese Recipe of Caramel Pork Stew with Shallot Oil


1. Preheat oven to 250 degrees

2. Pour ¾ cup of sugar & 1 cup water into a big heavy bottom pot

3. Stir to dissolve (as much as you can) & bring to a boil on medium-high heat

  • Once it begins to get syrupy, tilt the pot to swirl from time to time
  • Do not stir from here on, or else the caramel sauce will crystalize 
  • Sauce will begin to have light brown spots, so swirl the pot consistently  
  • Sugar wil continue to get darker-the goal is to reach a dark amber color, not dark brown

4. Once the sugar appears to be a dark amber color, immediately dump the pork into the pot & turn down heat to medium-low 

5. Add chopped shallots & eggs

6. Stir thoroughly 

7. Place the pot in the oven for 2-3 hours

8. Check the pork after 2 hours

  • Ready when the pork is fork tender

9. Add about ½ cup-1 cup of fish sauce, stir & check for seasoning 

10. Add a lot of fresh ground pepper

11. Serve over rice & add Shallot Oil for taste