Vietnamese- Style Caramelised Pork

READY IN: 1hr 15mins




  • 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.