Vietnamese Caramel Pork

Instructions

1. 1

   Brown the Pork Shoulder

   11 min

   In a wok, heat 1 ½ tablespoons of ground nut oil over high heat until shimmering. Add the 500g pork shoulder steaks in small batches, ensuring not to overcrowd the pan, and stir-fry until they are well-browned on all sides. Use a slotted spoon to remove the pork from the wok, allowing excess oil to drip off, and set aside on a plate.

2. 2

   Sauté Aromatics

   5 min

   Reduce the heat to medium and pour in the remaining oil. Add 2 chopped shallots, 1 tablespoon of ground ginger, and 1 chopped red chilli to the wok. Sauté these ingredients for about 3-5 minutes, stirring occasionally, until the shallots are translucent and fragrant, indicating they are softened and ready for the next step.

3. 3

   Create the Caramel Sauce

   19 min

   Add 75g of brown sugar, 1 tablespoon of fish sauce, and 200ml of water to the wok. Stir the mixture continuously over medium-high heat until it comes to a boil and the sugar is fully dissolved. Return the browned pork to the wok and let the sauce bubble vigorously for 8-10 minutes, stirring occasionally, until it thickens and beautifully coats the meat.

4. 4

   Final Touches and Serve

   5 min

   Taste the sauce and adjust the seasoning by adding more fish sauce and 2 teaspoons of chilli sauce if desired for extra flavor. Once well combined, garnish the dish with 4 spring onions, then serve hot alongside steamed rice and pak choi for a complete meal.