Vietnamese- Style Caramelised Pork
photo by mersaydees
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
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
- Cut pork belly into 3cm cubes.
- Combine pork with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl.
- Mix well and stand for 15 minutes.
- 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.
- Add the marinated pork mixture to the wok and stirfry over high heat until browned and mixture is thickened.
- Add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half.
- 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.
- Add mushrooms and half the green onions and toss to combine.
- Transfer to a serving dish.
- Top pork with remaining green onions, coriander and sliced red chilli (if desired).
- Serve with steamed jasmine rice and steamed Asian greens.
- Suitable to freeze.
- Note: Prep time does not include the 15 minutes standing time.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
What a delicious recipe! This was a new adventure for DH's and my taste buds, as we have never used sweet chili sauce until now. We liked it so much that I think we'll be using it a lot more. I only made a few modifications to this recipe--substituting worcestershire sauce for the fish sauce, red pepper flakes for the chili pepper (1/2 tsp.), olive oil for the rice bran oil and adding broccoli spears. I did not use "pork belly" (as it is not a popular cut of pork here in the US) but used 1 lb. pork loin instead. I served this over rice. We took the left-overs to work for lunch the next day and found it is even better on day two. Thanks very much for posting such a yummy creation!
-
This is so awesome! My picky DH said that this is a "keeper"! I tried to make as directed, however, had to alter the following: I interpreted "green shallots" as "scallions", I could only find regular or normal pink shallots at my grocer's, and my store was out of red chili pepper so I simply omitted it. This made me so thirsty! As I'm that rare person (that I know anyways) that likes fish sauce I used the full 1/4 cup; this made me wake up at night to guzzle water! At least the recipe came with a warning! Lol! Thanks, Good Looking Cooking for finally making <i>me</i> look good! Made for Spring 2010 PAC.
-
This is a wonderful recipe which we really enjoyed. I adjusted the fish sauce amount from 1/4 cup which is just over 60ml to 40ml as it sounded like a lot and fish sauce has a very strong flavour. I also upped the chili sauce slightly just personal preference there. I also added quite a few veg to this, as we are trying to eat more low carb in the evenings. So knowing I would not be pairing with rice I added the veg to make it a more substantial meal. Although I have to say this would be great with rice as the sauce so yummy and I needed something to soak up all the yummy flavours. An excellent recipe and one will be enjoying often.
Tweaks
-
What a delicious recipe! This was a new adventure for DH's and my taste buds, as we have never used sweet chili sauce until now. We liked it so much that I think we'll be using it a lot more. I only made a few modifications to this recipe--substituting worcestershire sauce for the fish sauce, red pepper flakes for the chili pepper (1/2 tsp.), olive oil for the rice bran oil and adding broccoli spears. I did not use "pork belly" (as it is not a popular cut of pork here in the US) but used 1 lb. pork loin instead. I served this over rice. We took the left-overs to work for lunch the next day and found it is even better on day two. Thanks very much for posting such a yummy creation!
RECIPE SUBMITTED BY
Good Looking Cooking
Australia