Vietnamese- Style Caramelised Pork |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe was featured in the Australian WW. Apparently this dish is a variation on a Vietnamese recipe traditionally prepared for new mothers. The salt from the fish sauce would create thirst, so the new mothers would drink plenty of water, allowing them to produce plenty of milk for the newborn baby! I have not tried this recipe, but saw it made on TV and it looks absolutely divine so I have to try it. Ingredients:
500 g pork belly |
2 vietnamese purple shallots, chopped finely |
1/4 cup fish sauce |
1 red chili pepper, sliced (optional) |
1/4 cup sweet chili sauce |
2 tablespoons rice bran oil |
1 tablespoon sugar |
2 cups reduced-sodium chicken broth |
1 tablespoon sweet chili sauce, extra |
6 mushrooms, halved |
2 green shallots, cut into 1cm lengths |
coriander, for garnishing |
red chili pepper, extra for garnishing |
Directions:
1. Cut pork belly into 3cm cubes.
2. Combine pork with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl.
3. Mix well and stand for 15 minutes.
4. Place the rice bran oil and sugar in a wok and cook until the sugar starts to caramelise. This gives the dish it's colour.
5. Add the marinated pork mixture to the wok and stirfry over high heat until browned and mixture is thickened.
6. Add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half.
7. Add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or until the pork is tender and liquid is reduced by half again.
8. Add mushrooms and half the green onions and toss to combine.
9. Transfer to a serving dish.
10. Top pork with remaining green onions, coriander and sliced red chilli (if desired).
11. Serve with steamed jasmine rice and steamed Asian greens.
12. Suitable to freeze.
13. Note: Prep time does not include the 15 minutes standing time.
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