Vietnamese-style caramel pork
A quick Vietnamese-inspired stir-fry where pork is seared and finished in a glossy caramel sauce with shallots, ginger, and chili, served over steamed rice with pak choi.
Pasos
- 1
Heat 1.5 tablespoons of the oil in a wok over high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
- 2
Turn the heat down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of minutes until just starting to soften. Add the sugar, fish sauce and 200 ml 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. Simmer vigorously for 8-10 minutes 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.
