Name: Vietnamese-style caramel pork
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 ½ tbsp groundnut oil; 500g pork shoulder steaks cut into bite-sized chunks; 2 shallots finely chopped; 1 tbsp finely grated ginger; 1 red chilli deseeded and finely chopped; 75g brown sugar; 1 tbsp fish sauce plus extra to taste; 1-2 tsp chilli sauce (we used sriracha); 4 spring onions halved and shredded lengthways; steamed rice to serve; pak choi to serve

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Vietnamese-style caramel pork

Vietnamese-style caramel pork

Katy Greenwood

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.78 ratingsRate

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Stir-fry chunks of pork with shallots, ginger and chilli in a wok then add fish sauce and brown sugar for a sweet, sticky and spicy sauce

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Ingredients

Nutrition

Units:

MetricUS

1 ½ tbsp groundnut oil
500g pork shoulder steaks

cut into bite-sized chunks
2 shallots

finely chopped
1 tbsp finely grated ginger
1 red chilli

deseeded and finely chopped
75g brown sugar
1 tbsp fish sauce

plus extra to taste
1-2 tsp chilli sauce

(we used sriracha)
4 spring onions

halved and shredded lengthways
steamed rice

to serve
pak choi

to serve

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Nutrition: per serving

kcal350
fat20g
saturates6g
carbs19g
sugars19g
fibre0g
protein24g
salt0.9g

Method

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.

Recipe from Good Food magazine, November 2014

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A star rating of 4.5 out of 5.78 ratings

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