Vietnamese style caramel pork

Savory recipes Winter More than one hour Medium difficulty Faitout

Prep time

25 minutes

Cooking time

15 minutes

Serves

4 servings

Method

Cut the pork into large 3cm cubes
Peel the garlic cloves and crush them with the palm of your hand
Peel and julienne the ginger
In a pot, heat the olive oil, sear the pork and set aside.
In the same pot, sweat the onions, ginger and garlic, let them cook for a few minutes and set aside.
Add the honey and rice vinegar to the pot, and cook it to a golden caramel, add the nuoc mam to stop the cooking, then add the poultry stock and let it cook for 5 minutes
Add the meat, coat it with the mixture and let it cook over high heat to evaporate the liquid and concentrate the sauce.
Before serving, add a few drops of sesame oil, a bit of chopped chili pepper and coriander leaves.
Serve with white rice

Ingredients

1kg pork belly
4 tbsp honey
1 tbsp rice wine
4 tbsp nuoc mam (fish sauce)
2 cloves garlic
1 two-cm section of fresh ginger root
4 green onions
1 red chlli pepper
25cl veal or chicken stock
2 tbsp sesame oil
2 tbsp peanut oil
A few leaves of coriander

Utensil

Pot

Why cook with a stockpot?

A stockpot is so versatile it can be useful in many situations, especially if you need to cook large quantities. With its two sturdy handles it's easier to carry.