Name: Pork Simmered in Caramel Sauce
Cuisine: China
Ingredients: 1 small handful of coriander (cilantro) leaves; half a lime; 2 spring onions (scallions), cut into julienne; 250 g (9 oz) palm sugar (jaggery), crushed; 150 ml (5 fl oz) fish sauce; freshly ground black pepper; 2 long red chillies, deseeded and cut into julienne; 650 g (1 lb 7 oz) boneless pork belly, skin removed

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is inspired by those wonderful braised caramel dishes from Vietnam. The meltingly soft pork and caramel poured over rice is a fantastic combination. It also works well with chicken thighs instead of pork. A really good grind of black pepper on top is essential to help balance out the flavour.

Ingredients

650 g (1 lb 7 oz) boneless pork belly, skin removed
250

Method

To make the caramel sauce, heat the sugar and a little water in a heavy-based pot, shaking often, until light golden brown and just caramelised. Remove from the heat and add the fish sauce and a little

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Pork Simmered in Caramel Sauce

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of