Caramelised pork

Name: Caramelised pork
Cuisine: Thai
Ingredients: a pinch of ground white pepper; vegetable oil, for deep-frying; 4 tablespoons palm or soft brown sugar; 4 tablespoons palm or soft brown sugar; 4 red shallots, peeled and finely sliced; 5 garlic cloves, peeled and finely chopped; 500 g/1 lb 2 oz pork fillet, cut into thin slices; 1 tablespoon light soy sauce; 1 tablespoon oyster sauce; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla)

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

4 red shallots, peeled and finely sliced
5 garlic cloves, peeled and finely chopped
500 g/

Asia
Thailand
Main course

Method

Heat enough oil for deep-frying in a wok or deep saucepan and deep-fry the shallots over a medium heat until they are crispy and golden. Remove from the oil, drain on kitchen paper and put to one side.
Drain off most of the oil to leave 1–2 tablespoons and stir-fry the