Vietnamese Caramelised Pork. When we go to our local Asian restaurant for a treat it's a 45 minute car journey but it is so worth the wait! We don't go very often as my resolve tends to weaken when I see the platters of sushi, fresh shellfish, appetizers and delicious Asian dishes. Of course, it is France so there are also frogs legs, a French salad bar and French baguettes! Needless to say I tend to try anything and, having a sweet tooth, the porc au caramel is now a firm favourite.
I first tried making caramelised pork with leftover roast belly pork and it is also great with shoulder steaks. The fat gets really crispy and it's delicious! However, this dish does have a fair bit of sugar in it so I try and use lean pork steaks whenever possible.
Heat a little oil in a pan and quickly brown the pork before removing to a plate. It doesn't need to be cooked through at this stage.
Add finely sliced onion to the pan and cook over a medium heat until really soft then add the ginger for a minute.
Add brown sugar, fish sauce, water, chilli sauce and ginger and bring to the boil stirring until the sugar dissolves.
Let it bubble and reduce for a few minutes then tip in the pork to finish cooking. If you are using left overs be careful not to let the pork get tough from overcooking!
You could add chunks of pineapple to this too. Here is my version with leftover belly.
Quick, easy and very sticky!
What's your favourite oriental pork dish?
Vietnamese Caramelised Pork
- 500 g pork
- 1 tbsp minced ginger
- 75 g brown sugar
- 1 tbsp fish sauce
- 1 onion finely sliced
- 1 tbsp sweet chilli sauce
- 200 ml water
- 1 tbsp oil
- Cut the pork into 2cm chunks and brown in a large pan before transferring to a plate.
- Fry the onions over a medium heat until very soft then add the ginger for 1 minute.
- Add the sugar, water, fish sauce, chilli sauce and stir until dissolved and leave to reduce for a couple of minutes.
- Return the pork to the pan to cook through.