Caramelised pork
Author: Inspired by Bach Ngo
Recipe type: Main
Cuisine: Vietnamese
Prep time:
Cook time:
Total time:
Serves: 4
- 250g pork shoulder or pork butt
- 2 cloves garlic
- 2 shallots
- 1.5 tablespoon sugar
- 1 tablespoon fish sauce
- 6 tablespoons water
- 2 tablespoons light soy sauce
- ⅜ teaspoon five spice powder
- Sprinkling of black pepper
- Cooking oil
- In a mortar, mash together the garlic, shallots and sugar. Add the fish sauce, water, soy sauce, five spice powder, and black pepper.
- Slice the meat in small, chopstick-size chunks.
- Heat the oil in a heavy-bottom saucepan on high fire. Add the pork, stir until browned.
- Add the sauce mixture. Turn heat to medium high. Cover and cook for 15 minutes; uncover periodically to shift the meat around if needed.
- Take lid off, crank heat to high, and cook until the sauce has evaporated and the sugar has started caramelising.
- Serve with rice. (and stir-fried broccoli. Or dồ chua and sliced cucumber)
Recipe by Aliette de Bodard at https://www.aliettedebodard.com/recipes/caramelised-pork/
3.2.1275