Vietnamese-style caramel pork

Method5 steps · about 30 min

1. 1

   Step 1: Heat one tablespoon of the oil in a wok over high heat. Brown the pork chunks in batches, then lift them out with a slotted spoon and reserve.

   Uses 500 g pork shoulder steaks, cut into bite-size chunks · 1 tbsp of the 1½tbspgroundnut oil

2. 2

   Step 2: Lower the heat and add the remaining half-tablespoon of oil. Cook the shallots (2), fresh grated ginger (1 tbsp) and chopped chilli gently for about 2 minutes, until beginning to soften.

   Gently soften aromatics · 2 minUses Cooking juices and fat retained after browning · Remaining½tbspgroundnut oil · 2 shallots, finely chopped · 1 tbsp finely grated fresh ginger · 1 red chilli, deseeded and finely chopped

3. 3

   Step 3: Add the brown sugar (75 g), measured tablespoon of fish sauce (1 tbsp) and 200 ml water. Bring to a boil, stirring to dissolve the sugar, then return the browned pork.

   Uses Softened shallot, fresh ginger and chilli base · 75 g brown sugar · 1 tbsp fish sauce · 200 ml water for the caramel sauce · Reserved browned pork

4. 4

   Step 4: Bubble for 8–10 minutes as a guide until the sauce coats the fully cooked pork and is glossy. Taste, then add the chilli sauce and a little optional extra fish sauce only if needed.

   Finish cooking pork and reduce the caramel sauce · 10 minUses Pork in complete caramel sauce · 1–2 tsp chilli sauce, to taste · Extra fish sauce only if needed to adjust the finished sauce

5. 5

   Step 5: Scatter the spring onions (4) over the finished pork. Serve with ready steamed rice and cooked pak choi.

   Uses Finished cooked caramel pork · 4 spring onions, halved and shredded lengthways · Steamed rice, already cooked, as needed to serve · Cooked pak choi, as needed to serve