Vietnamese Caramel Pork & Carrots

Name: Vietnamese Caramel Pork & Carrots
Prep time: 20 min
Cook time: 8 h 15 min
Total time: 8 h 35 min
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 280 g/10 oz carrots, thinly sliced; coriander leaves, to serve; cooked jasmine rice, to serve; 1 tbsp fish sauce, plus extra to taste; 150 g/5½ oz/heaped ¾ cup soft light brown sugar; 750 g/1 lb 10 oz boneless pork leg, trimmed of fat and cut into large chunks; chopped salted peanuts, to serve; 2 red Thai shallots or 1 French shallot, halved lengthways and sliced; 1 lemongrass stalk, outer layer removed, bruised and cut in half; 1½ tsp lime juice, plus extra to taste

Preparation info

Serves
4

Difficulty
Medium
Ready in
9 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Heating sugar and water to make caramel isn’t difficult but it does take practice to heat the syrup until it is dark enough to have a rich, deep flavour without burning it. To gauge the colour accurately, use a stainless-steel pan, rather than a dark one. Take care when you stop the caramel cooking, because the sauce will splutter.

Ingredients

280 g/10 oz carrots, thinly sliced
2 red Thai shallots or

Asia
Vietnam
Main course
Gluten-free
South East Asia

Method

To make the caramel sauce, put the sugar and 2 tablespoons water in a saucepan over a medium heat and stir until the sugar dissolves. Increase the heat to high and boil, without stirring, until the caramel turns a dark golden brown colour. Watch closely because it can burn quickly. Immediately remov