Vietnamese-style caramel pork

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Ground Nut Oil
1 ½ tbsp Ground Nut Oil
Pork Shoulder Steaks
500g Pork Shoulder Steaks
Shallots
2 chopped Shallots
Ground Ginger
1 tablespoon Ground Ginger
Red Chilli
1 chopped Red Chilli
Brown Sugar
75g Brown Sugar
Fish Sauce
1 tablespoon Fish Sauce
Chilli Sauce
2 tsp Chilli Sauce
Spring Onions
4 Spring Onions
Rice
Steamed Rice
Pak Choi
To serve Pak Choi


Instructions

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.


Source

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https://www.bbcgoodfood.com/recipes/vietnamese-style-caramel-pork



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