Caramelised Soy Pork Recipes

MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK

Steps:

• Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)
• Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.
• Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

VIETNAMESE CARAMELISED PORK BOWLS

Steps:

• Heat the oil in a large skillet over high heat.
• Add the onion, ginger, garlic and chili and cook for 2 minutes.
• Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
• Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.
• Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots. For a low carb, low cal option, try Cauliflower Rice! I like to have chunks of plain cucumber and carrots on the side which is a classic way of making Vietnamese bowls.

CARAMELISED SOY PORK TENDERLOIN

Steps:

• Place the sesame oil, ginger and chili in a frying pan over high heat and cook for 1 minute.
• Add the soy, honey and sherry and cook, stirring for 2 minutes.
• Cut each pork filet in half and add to the pan.
• Cook in the pan sauce for 10-15 minutes or until cooked to your liking.
• Serve with plain steamed rice and green vegetables.