Pork Simmered in Caramel Sauce

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

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

Asia
China
Main course
Gluten-free

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