Vietnamese BBQ Caramel Pork Loin

Vietnamese BBQ caramel pork loin

  • serves 6
  • Easy

Try our glazed Vietnamese BBQ pork. This recipe is great for family BBQs; it's delicately sweet, gluten-free and easily serves 6. Alternatively, this recipe works just as well when roasted


*This recipe is gluten-free according to industry standards



  • pork loin 2kg, skinless and boneless
  • vegetable oil

Caramel Sauce

  • soft light brown sugar 100g
  • limes 2, juiced
  • fish sauce 3 tbsp
  • soy sauce 3 tbsp
  • bird's-eye chilli 2, finely chopped
  • ginger 2 thumb-sized pieces, grated
  • garlic 3 cloves, grated


  • Step 1

    Put all of the sauce ingredients in a pan and bring to the boil, stirring regularly.

  • Step 2

    Simmer for 15-20 minutes until thickened and saucy.

  • Step 3

    Heat the barbecue to a medium heat, with the coals banked up on one side (or for oven cooking, see notes below).

  • Step 4

    Rub the pork loin with 1 tbsp of oil and season generously.

  • Step 5

    Put the pork loin onto the barbecue, directly on top of the coals and sear until well browned all over.

  • Step 6

    Move the pork to the cooler side of the barbecue, put on the lid and cook for 50-60 minutes, turning every 5-10 minutes.

  • Step 7

    Use a pastry brush to glaze the pork loin with the caramel sauce for the final 20 minutes, turning regularly until glazed, sticky and cooked through.

  • Step 8

    If you have a meat thermometer, it should reach 72C.

  • Step 9

    Rest on a plate, lightly covered with foil, for 10 minutes before slicing.

Alternatively, heat the oven to 200C/fan 180C/gas 6. Heat a frying pan over a medium heat and sear the pork loin really well all over. Transfer to a roasting tin and roast for 50 minutes-1 hour, basting with the sauce for the final 20 minutes of cooking.

Nutritional Information

  • Kcals 669
  • Fat 39g
  • Saturates 13.5g
  • Carbs 18.5g
  • Sugars 17.5g
  • Fibre 0.1g
  • Protein 6.1g
  • Salt 2.8g