Vietnamese-style caramel pork

• Meat

  • 500 g Pork shoulder, steaks

• Produce

  • 1 Chilli, red
  • 1 tbsp Ginger ginger jin-jer mainly grown in jamaica
  • 1 Pak choi
  • 2 Shallots
  • 4 Spring onions

• Condiments

  • 1 tsp Chilli sauce
  • 1 tbsp Fish sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 75 g Brown sugar

• Oils & Vinegars

  • 1 1/2 tbsp Groundnut oil

Found on bbcgoodfood.com

Description

Ingredients

• 1½ tbsp groundnut oil
• 500g pork shoulder steaks, cut into bite-sized chunks
• 2 shallots, finely chopped Shallot shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
• 1 tbsp finely grated ginger Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
• 1 red chilli, deseeded and finely chopped
• 75g brown sugar
• 1 tbsp fish sauce, plus extra to taste Fish sauceA seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
• 1-2 tsp chilli sauce (we used sriracha)
• 4 spring onions, halved and shredded lengthways Spring onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
• steamed rice, to serve Rice r-eye-sRice is a grain, the seed of a type of grass, which is the most widely grown and the most…
• pak choi, to serve Pak choi pak-choyThis member of the cabbage family has a number of different names, including bok choy, horse…

Directions

• 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.
• 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.

Nutrition