Vietnamese Caramelized Pork Bowls (Thit Kho) with Rice and Pickled Daikon Caramelized Pork with Rice and Pickled Vegetables

Rinse the jasmine rice under cold water until the water runs clear, then cook in a rice cooker or a small pot with 300 ml water according to the manufacturer's instructions (about 15 minutes).

Peel the daikon and carrot, then cut into thin matchsticks. In a bowl, combine the white vinegar, 25 g sugar, and 0.5 tsp salt. Add the daikon and carrot, toss, and let pickle for at least 20 minutes.

Cut the pork shoulder into 2.5 cm cubes. Mince the garlic and shallots.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the pork cubes and sear for 5 minutes, turning occasionally, until browned on all sides.

Reduce heat to medium. Add the minced garlic and shallots to the skillet and cook for 1 minute until fragrant.

Stir in the remaining 25 g sugar, fish sauce, soy sauce, and 100 ml water. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until the pork is tender and the sauce thickens and coats the meat.

While the pork simmers, slice the green onions.

Uncover the pork and increase heat to medium-high. Cook for 2–3 minutes, stirring, until the sauce reduces to a glaze. Serve the pork over rice, topped with pickled daikon and carrot and a sprinkle of green onions.