Pork in caramel sauce

6 servings

Ingredients

Quantity Ingredient
1 kilograms Boneless pork neck
100 eaches Sugar
2½ tablespoon Fish sauce
6 slices Of ginger
4 eaches Cloves of garlic, crushed
1 each Stalk of lemongrass, halved lengthwise and cut in 5cm lengths
Lemon juice, to taste
3 eaches Vietnamese mint or coriander leaves, or to taste
Pickled bean sprouts (recipe follows)
Green onion strips, for garnish
Starfruit slices (optional), for garnish
Extra caramel sauce (optional), to serve (recipe follows)

Directions

THIT HEO KHO

Trim pork of fat and cut into 1.5cm pieces. Combine sugar with 2 tablespoons water in a heavy saucepan and stir over low heat until sugar dissolves. Bring to the boil and cook, without stirring, until golden. Remove from heat, stir in fish sauce, ginger, garlic and the pork pieces, and season to taste. Add enough water to cover the pork, stir well and add lemongrass. Bring to the boil, skim surface and cook over medium heat for 40 minutes, or until pork is tender. Bring to a rapid boil and cook until the water evaporates and pork is caramelised but not dry. Season to taste with a squeeze of lemon juice and the Vietnamese mint. Serve topped with pickled bean sprouts and garnish with green onion strips and slices of starfruit. Pass the extra sauce separately. Serves 6. Pickled bean sprouts: Combine ½ cup distilled white vinegar, 1 tablespoon salt and 1 litre water in a saucepan and bring to the boil. Cool. Pour over 250g bean sprouts and marin. ate for 1 hour. Drain and serve. Extra caramel sauce: Combine 110g (½ cup) sugar with 2 tablespoons water in a saucepan and stir over low heat until sugar dissolves. Bring to the boil and cook, without stirring, until golden. Remove from heat and carefully add 2½ tablespoons of fish sauce and 1 tablespoon water. Return to heat and stir until well combined and smooth, adding a little extra water if sauce is too thick. Add 4 thinly sliced green onions and season to taste with pepper.

Submitted By SHERREE JOHANSSON On 07-09-95

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