Recipe

Sticky caramelised pork

Sep 27, 2013 2:00pm
  • 35 mins preparation
  • 25 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Sticky caramelised pork
  • 1/3 cup (90g) grated palm sugar
  • 1 cup (250ml) water
  • 1 large (200g) brown onion, sliced thinly
  • 1 long red chilli, chopped finely
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon finely grated orange rind
  • 750 gram pork neck (scotch fillet), cut into 2 cm cubes
  • 2 tablespoon kecap manis
  • 1 1/2 tablespoon fish sauce
  • 1/3 cup (45g) coarsely chopped peanuts
  • steamed rice, for serving
  • steamed broccolini, for serving

Method

Sticky caramelised pork
  • 1
    Heat a wok or large frying pan over medium-high heat, add palm sugar and water; stir until sugar has dissolved.
  • 2
    Add onion, chilli, ginger and rind, and boil for 2-3 minutes. Add pork, kecap manis and fish sauce, stir well and bring to the boil. Reduce heat, cover and simmer for 10 minutes.
  • 3
    Remove the lid, simmer for about 20 minutes, stirring occasionally, until the pork is tender.
  • 4
    Top with peanuts and serve with rice and broccolini.

Notes

If liquid evaporates during final stages of cooking add the juice of the orange. Kecap manis is a dark, thick, sweet soy sauce.

The Latest from Food To Love