Vietnamese caramelised pork 0

Recipes

0


View Profile

This delicious dish is a great way to mix up your mid-week meals and the taste here is really phenomenal! The pork is cooked in the pan nice and quick so it’s still tender and delicious when served. All the other ingredients are used to make the amazing sauce, which is packed full of flavour and seriously good. Serve the lot up with a side of steamed rice and some Asian greens or broccoli and squeeze over a little lime juice to finish. Delish!

Ingredients

  • 2 tablespoons peanut oil
  • 600g pork fillet, thinly sliced
  • 1 red onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1/4 cup soy sauce
  • 1/3 cup brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice

Method

Heat half the oil in a wok over a high heat until just smoking. Add one-quarter of the pork and fry for 2-3 minutes or until golden brown. Transfer to a plate. Repeat in 3 batches with remaining pork.

Heat remaining oil in the wok over medium heat. Add onion and stir-fry for 2-3 minutes. Add garlic and stir-fry for 1 minute or until aromatic. Add soy sauce, sugar and fish sauce and stir to combine. Simmer for 5-6 minutes or until sauce reduces and becomes syrupy. Return pork to wok with lime juice and stir to combine.

Spoon stir-fry evenly among serving plates. Serve immediately with bok choy, lime wedges and rice, if desired.

—————————————————–

If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.

Fill out my online form.

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.