Vietnamese-style caramel pork

Pork · Vietnamese classic.

Ingredients

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

Method

1. Fry — 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. Stir — 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.
3. Heat the pan — Cook over a low heat for a couple of mins until just starting to soften.
4. Stir — Add the sugar, fish sauce and 200ml water to the pan and stir everything together.
5. Bring to a boil — Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan.
6. Continue cooking — Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy.
7. Stir — Taste and stir in a little more fish sauce, if needed, along with the chilli sauce.
8. Serve — Sprinkle with the spring onions and serve with steamed rice and pak choi.

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