So, we cooked a pork butt (click for link to recipe) and had tons of leftovers to cook with. We froze some and left some out to cook with the next day or two. My family will start to revolt after a few days if I keep feeding them the same thing so I have to turn it into new dishes that hopefully make them think they are not eating the same meat two or three days in a row.
This was one of those dishes that everyone said, “Make this again soon!” It was so simple to make and we made more sauce than the dish should have – but we love sauce over the rice. If you don’t like sauce – halve the recipe for everything but the pork and onions.
We served this with green beans and a green side salad to complete the meal.
- 2 lb pork butt or boneless ribs, (great use for leftovers) cooked and cut into small pieces
- 1 onion, smallish dice
- 1/4 cup heaping brown sugar
- 3 cups water
- 3 tablespoons fish sauce
- 1 1/2 tablespoons soy sauce
- 1+ teaspoon olive oil
- cooked wild rice for serving if desired
- green onions for garnish
Heat olive oil in a large skillet over medium heat and cook onions and pork for about 5 minutes until the meat is well browned on the edges.
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 has evaporated and the sauce is thick.
Stir pork well, taste and adjust spices to your liking. Serve your Caramelized Pork over rice with some green onions for garnish.