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."
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  • 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.
  • 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.
  • 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.
  • Garnish dish with some chopped fresh cilantro and dried, fried onions.

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I find cooking very relaxing and love to experiment. My food hero is Hugh Fearnley Whittingstall; the idea of growing your own veg and rearing your own animals in a free-range, organic way is very appealing. <br> <br>When not cooking I work from home for a tech company in Finland, love animals, old cars, travel and good restaurants! <br> <br>How I rate recipes: <br> <br>5 * Recipe worked perfectly, no substitutes needed and family raved about it. <br>4 * Recipe worked well, a few substitutes were made to suit taste. Family loved it. <br>3 * Recipe worked fairly well, a few changes to technique or substitutions were needed. Family liked it. <br>2 * Recipe didn't work particularly well. It was edible but wouldn't cook again. <br>1* Recipe didn't work at all. It wasn't edible and we wouldn't cook again. <br> <br>This is Izzy, she's our 1973 EMPI GTV Conversion <br><IMG src=> <br> <br> <br><img src=>
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