Doyer's style Caramel Pork w/ Black Pepper recipe?
Been thinking about the demise of Doyer's Vietnamese and have tried to cobble together different caramel pork stew recipes to approximate their version but haven't come close. It had a not-so-heavy sauce that was super savory and lime-y rather than syrupy. The pork was shredded rather than cubed like a lot of the pork belly recipes online and in some ways reminded me of my mom's Taiwanese cooking aesthetically. Anyone have a clue what the recipe was for their version? Any cooks from the restaurant that can enlighten? Thanks!