Caramel pork

Caramel pork

By
From
KOTO
Photographer
Michael Fountoulakis

The combination of sweet caramel and salty fish sauce is a favourite in Vietnam. It is often combined in the cooking of other fish and meats such as eel or frogs’ legs.

Pickled bean sprouts are often served with braised pork as the acid cuts through the fattiness of the meat.

Ingredients

Quantity Ingredient
1kg pork belly
2 tablespoons fish sauce
2 garlic cloves, chopped
2 red asian shallots, chopped
1/3 teaspoon freshly ground black pepper
vegetable oil, for frying
1 1/2 cups Caramel sauce
125ml fish sauce, extra
pickled bean sprouts, to serve

Method

  1. Slice the pork belly into 2 cm strips. Place in a shallow tray and marinate for 20 minutes in the fish sauce, garlic, shallots and pepper.
  2. Preheat the oven to 160°C. Heat a clay pot in the oven while you fry the pork.
  3. Heat a small amount of oil in a wok over high heat and sear the pork. Keep tossing the pork so it colours evenly and does not stick to the wok. Add the caramel sauce, extra fish sauce and 400 ml water and bring to the boil.
  4. Transfer the contents of the wok to the heated clay pot and cook in the oven for 1 hour, or until the pork is tender.
  5. Taste for seasoning. If desired, add a dash more fish sauce and cook uncovered for a further 15 minutes.
  6. Serve with pickled bean sprouts and rice.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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