Paddy Field Pork

This is a recipe from the Hairy Bikers. I have to admit I was skeptical about this one as I didn't think it would have a lot of flavour. Well happy to admit I was totally wrong. The only thing I have changed from the original is to double the amount of sauce they suggested as it was a little dry when I made it to the original recipe.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups fish sauce, diluted (for every tablespoon of fish sauce, add 3 tablespoons of water until you have 1 1/2 cups)
• 5  ounces light brown sugar
• 4  pork chops, deboned and cut into 1 inch chunks
• 8  tablespoons onions, sliced
• 8  kaffir lime leaves
• 8  garlic cloves, minced
• 1  red chile, deseeded and finely sliced
• 1⁄2 lime, juice of
• 1  teaspoon black pepper

Directions

1. Put all the sugar in a wok and add half the diluted fish sauce. Heat until sugar has disappeared into the sauce, then add the rest of the fish sauce and continue over heat until a dark brown colour.
2. Add the pork chunks, onion, garlic, chilli, lime leaves, pepper and lime juice. Cover and simmer on a low heat until pork has cooked (about 20 minutes), stirring occasionally.
3. You can serve this over rice, but what I do is plunge rice noodles into boiling water when the pork goes into the wok, leave them for 15 minutes before draining and adding to the wok with the pork for the final 5 minutes of cooking. This gets the noodles beautifully coated with the sauce.
4. Garnish dish with some chopped fresh cilantro and dried, fried onions.