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Vietnamese caramel pork

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Ingredients

Adjust Servings:
2 tbsp vegetable oil
500g pork shoulder, trimmed of fat and cut into small chunks
4 garlic cloves, crushed
1 tbsp fresh root ginger, peeled and grated
1 aubergine, diced
1 tsp Chinese five-spice
1 red chilli, finely sliced
1 green chilli, finely sliced
3 tbsp soft brown sugar
1 tbsp light soy sauce (reduced salt)
1 tbsp Thai fish sauce
1 star anise
200ml water
1/2 tbsp cornflour
4 spring onions, halved lengthways and finely shredded
TO SERVE
1 tbsp white sesame seeds
30g unsalted peanuts, toasted
1 lime, cut into wedges

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Vietnamese caramel pork

If you like bold flavours, this fakeaway recipe is for you. Pork shoulder is coated in a sweet sticky caramel and cooked with plenty of garlic and two chilli peppers, which are rich in vitamin A and C. Scale back the chilli if you're cooking it for the kids.

Features:
  • Spicy
Cuisine:
  • 20 Mins
  • Serves 4
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Heat the wok over a medium-high heat, then add half the oil. Swirl around the edges and when it starts to smoke, add half the pork and brown for 2-3 minutes, stirring regularly. Transfer to a plate and keep warm while you repeat with the remaining pork.

  2. Once the pork is browned, turn the heat down slightly and toss in the garlic, ginger, aubergine, Chinese five-spice and red and green chilli (reserving a few extra slices for garnish). Stir-fry for 2-3 minutes until fragrant and starting to colour, adding a splash of water if it starts to catch.

  3. Stir in the brown sugar, soy sauce, fish sauce, star anise and 200ml of water and bring to the boil. Return the pork to the pan and leave to bubble away for 5 minutes.

  4. Mix the cornflour with a splash of cold water and stir into the sauce to thicken. Continue to cook for a few minutes more or until the pork is cooked through and the sauce is glossy. Remove from the heat and stir through the spring onions.

  5. Divide between bowls and top with sesame seeds, toasted peanuts and extra chilli slices, if desired. Serve with jasmine rice and a side of steamed greens.

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