Vietnamese-style caramel pork

Method 1

Ingredients

1 ½ tbsp groundnut oil

500g pork shoulder steaks

cut into bite-sized chunks

2 shallots

finely chopped

1 tbsp finely grated ginger

1 red chilli

deseeded and finely chopped

75g brown sugar

1 tbsp fish sauce

plus extra to taste

1-2 tsp chilli sauce

(we used sriracha)

4 spring onions

halved and shredded lengthways

steamed rice

to serve

pak choi

to serve

step 1

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.

step 2

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.

Method 2

ingredients:

- 500g pork belly or pork shoulder, sliced into bite-sized pieces

- 3 cloves of garlic, minced

- 1 shallot, thinly sliced

- 2 tbsp fish sauce

- 1 tbsp soy sauce

- 1/2 cup coconut water or chicken broth

- 2 tbsp sugar

- Black pepper

- Green onions, chopped for garnish

- Red chili, sliced for garnish (optional)

Here's how you can make Vietnamese-style caramel pork:

1. In a bowl, marinate the pork with fish sauce, soy sauce, minced garlic, and black pepper. Let it sit for at least 15 minutes.

2. In a hot pan, add sugar and let it caramelize until it turns into a dark amber color.

3. Add the pork into the pan and stir-fry until the pork is cooked through.

4. Pour in coconut water or chicken broth and let it simmer until the sauce thickens and coats the pork pieces.

5. Add sliced shallots and stir-fry for another minute.

6. Garnish with chopped green onions and sliced red chili.

7. Serve the Vietnamese-style caramel pork hot with steamed rice. Enjoy!

Comments

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