Vietnamese BBQ caramel pork loin


  • 2kg pork loin
  • Vegetable oil
  • 100 gram soft light brown sugar
  • Two limes juiced
  • 3 tablespoons fish sauce
  • 3 tablespoons soy sauce
  • Freshly chopped bird’s-eye chilis
  • grated ginger
  • garlic cloves for extra spice.


  1. Gently stir together all the sauce elements in a pan and bring to a rolling boil. Keep stirring frequently until it thickens.
  2. Allow the mixture to gently simmer for 15-20 minutes until it’s thickened and saucy.
  3. Fire up the barbecue to a medium heat, ensuring that the coals are piled snugly on one side.
  4. Lavishly season the pork loin then coat it in one tablespoon of oil.
  5. Place the pork loin on the barbecue directly above the coals and quickly sear until it has achieved a golden brown coloration.
  6. Keep the pork on the cooler side of the barbecue and cook it while covered for 50-60 minutes, flipping every 5-10 minutes.
  7. Finish off the pork loin with a glossy, caramel glaze by brushing it on with a pastry brush every few minutes. Turn regularly until it is sticky and completely cooked through for best results.
  8. Ensure your meat thermometer is at 72C for optimal results.
  9. Allow the plate to rest, lightly cloaked with foil, for 10 minutes before cutting into it.