Vietnamese-style caramel pork

A traditional Vietnamese dish in the Pork classification, featuring 11 distinct ingredients. Follow the measured proportions below for authentic results.

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Recipe Reference #53235

Ingredients

0/11 prepped

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

Preparation Instructions

Read all instructions before beginning prep work.

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.