Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vietnamese caramelised pork. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Add pork and increase heat to high. Complete your Vietnamese banquet with fresh Vietnamese Rice Paper Rolls to start and a side of fluffy coconut rice. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with.
Vietnamese Caramelised Pork is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vietnamese Caramelised Pork is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have vietnamese caramelised pork using 8 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vietnamese Caramelised Pork:
- Make ready 1 kg Pork (Belly and loin both work well)
- Make ready 6-8 Spring Onions (Sliced)
- Take 2 Red Chilis (Adjust to taste)
- Take 60 g Fresh Root Ginger (Grated)
- Prepare 1 Tablespoon Freshly Ground Black Pepper
- Prepare 5 Tablespoons Fish Sauce
- Prepare 8 Tablespoons White Sugar
- Make ready 500 ml Water
Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices. Adjust the fish sauce to your preference. If you would like to cook down the broth for a more concentrated sauce, use the Sauté function. Repeat until the broth is at the level you like.
Instructions to make Vietnamese Caramelised Pork:
- Chop the pork into 1" chunks and add it to a large bowl.
- Slice the spring onion and add it to the bowl.
- Finely chop two red chilis and add to the bowl.
- Peel and grate the fresh root ginger and add it to the bowl. - - TIP: A teaspoon makes an excellent peeler for getting the skin off the ginger.
- Add 1 tablespoon of black pepper and 5 tablespoons of fish sauce.
- Mix well and leave the mixture to marinade in the fridge for at least 1 hour.
- Add 8 tablespoons of sugar to a large saucepan and place on a medium heat. After a few minutes you should notice the sugar start to melt. When it first starts to melt it will be a clear liquid but will quickly go brown. The challenge is to get all of the sugar to melt before the bit that melted first starts to burn. If it smells burnt or starts to smoke its better to start again that carry on regardless. Stirring may help but sometimes a quick shake of the pan will do the trick.
- Once all the sugar has melted and is a golden brown colour carefully add the water. This is usually fairly spectacular as the pan is very hot. Expect steam, obscure sugar sculptures rising out of the pan and frantically boiling water.
- Once all the caramel has dissolved you should have a very runny, sweet brown syrup. Bring this to the boil and then add the marinated pork mix.
- Bring the pan back to the boil and stir well. Then reduce the heat and leave to simmer for at least an hour.
- Once most of the liquid has evaporated and the pork is tender and sticky we are ready to serve! Goes great with rice and stir-fried greens.
If you would like to cook down the broth for a more concentrated sauce, use the Sauté function. Repeat until the broth is at the level you like. In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied. Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.
So that is going to wrap it up with this special food vietnamese caramelised pork recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
