4
Vietnamese
Vietnamese-style caramel pork
Allergens: Fish, Nuts, Peanuts
Caramel pork: sweet-savory braised shoulder with ginger.
Ingredients
- Fresh chilli 1
- Pak choi
- Shallots 2
- Spring onions 4
- Pork shoulder 500 g
- Basmati rice
- Brown sugar 75 g
- Fish sauce 1 tbsp
- Ground ginger 1 tbsp
- Sweet chilli sauce 2 tsp
- Peanut oil 1.5 tbsp
Method
- Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
- Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli.
- Cook over a low heat for a couple of mins until just starting to soften.
- Add the sugar, fish sauce and 200ml water to the pan and stir everything together.
- Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan.
- Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy.
- Taste and stir in a little more fish sauce, if needed, along with the chilli sauce.
- Sprinkle with the spring onions and serve with steamed rice and pak choi.