Vietnamese-Style Caramel Pork
Tender pork shoulder cooked in a rich, glossy caramel sauce with chilli, ginger and fish sauce β a beautifully balanced combination of sweet, savoury and spicy. Serve over steamed rice with pak choi for a satisfying weeknight dinner.
Ingredients
-
Pork Shoulder Steaksβ 500 g 2ΒΌ pcs
-
Riceβ 200 g π§ 307.7 ml π₯ 1β cup
-
Brown Sugarβ 75 g π§ 85.2 ml π₯ 5ΒΎ tbsp
-
Shallotsβ 40 g 2 pcs
-
Pak Choiβ 200 g π₯¬ 1 pcs
-
Ground Gingerβ 7.4 g ΒΎ pcs
-
Spring Onionsβ 60 g π§ 4 pcs
-
Red Chilliβ 45 g πΆοΈ 1 pcs
-
Chilli Sauceβ 10.8 g π§ 9.9 ml π₯ 2 tsp
-
Fish Sauceβ 15.5 g π§ 14.8 ml π₯ 1 tbsp
Also in this recipe
- Ground Nut Oil 1
Total nutrition
2060 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 15ml of the groundnut 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. Stir in the shallots, ground ginger and chopped red chilli, and cook over a low heat for a couple of minutes until just starting to soften.
- Add 75g of brown sugar, 1 tablespoon of fish sauce and 200ml of water to the pan and stir everything together. Bring to the boil, stirring, until the sugar has dissolved, then return the pork to the pan. Bubble vigorously for 8β10 minutes until the sauce thickens to coat the meat and becomes glossy.
- Taste and stir in a little more fish sauce if needed, along with 2 teaspoons of chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.
Source:
TheMealDB
β¨ Sign up to rate this recipe and get a personalized feed