Vietnamese-style caramel pork

About This Recipe

Instructions

1. 1

   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.

2. 2

   Remove with a slotted spoon and set aside.

3. 3

   step 2 Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli.

4. 4

   Cook over a low heat for a couple of mins until just starting to soften.

5. 5

   Add the sugar, fish sauce and 200ml water to the pan and stir everything together.

6. 6

   Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan.

7. 7

   Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy.

8. 8

   Taste and stir in a little more fish sauce, if needed, along with the chilli sauce.

9. 9

   Sprinkle with the spring onions and serve with steamed rice and pak choi.

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