Step 1 of 5
Vietnamese-style Caramel Pork
Heat 1 tbsp of the oil in a wok over high heat. Stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
Step 2
Turn the heat right down and add the remaining oil. Stir in the shallots, ginger and chilli and cook over low heat for a couple of minutes until just starting to soften.
Step 3
Add the sugar, fish sauce and 200ml water. Stir and bring to the boil so the sugar dissolves, then return the pork to the pan.
Step 4
Bubble vigorously for 8–10 minutes until the sauce thickens and becomes glossy, coating the meat. Taste and add more fish sauce if needed, then stir in the chilli sauce.
Step 5
Sprinkle with spring onions and serve with steamed rice and pak choi.
