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Fast Guide to Serving Yummy Vietnamese Caramelised Pork

Wishing to eat Vietnamese Caramelised Pork a best restaurant's, but for a few causes are not able to go to restaurants. This page is going to guide you with useful procedures on producing a Vietnamese Caramelised Pork like a famous chef made.

Vietnamese Caramelised Pork

We hope you got insight from reading it, now let's go back to vietnamese caramelised pork recipe. You can cook vietnamese caramelised pork using 8 ingredients and 11 steps. Here is how you cook it.

To cook an extraordinary Vietnamese Caramelised Pork, here are the components required:

  1. Take 1 kg of Pork (Belly and loin both work well).
  2. Provide 6-8 of Spring Onions (Sliced).
  3. You need 2 of Red Chilis (Adjust to taste).
  4. Get 60 g of Fresh Root Ginger (Grated).
  5. Get 1 Tablespoon of Freshly Ground Black Pepper.
  6. Take 5 Tablespoons of Fish Sauce.
  7. Provide 8 Tablespoons of White Sugar.
  8. Use 500 ml of Water.

After readying the ingridients, now you are ready to prepare your tasty Vietnamese Caramelised Pork by following the instructions on this section:

  1. Chop the pork into 1" chunks and add it to a large bowl..
  2. Slice the spring onion and add it to the bowl..
  3. Finely chop two red chilis and add to the bowl..
  4. Peel and grate the fresh root ginger and add it to the bowl. TIP: A teaspoon makes an excellent peeler for getting the skin off the ginger..
  5. Add 1 tablespoon of black pepper and 5 tablespoons of fish sauce..
  6. Mix well and leave the mixture to marinade in the fridge for at least 1 hour..
  7. Add 8 tablespoons of sugar to a large saucepan and place on a medium heat. After a few minutes you should notice the sugar start to melt. When it first starts to melt it will be a clear liquid but will quickly go brown. The challenge is to get all of the sugar to melt before the bit that melted first starts to burn. If it smells burnt or starts to smoke its better to start again that carry on regardless. Stirring may help but sometimes a quick shake of the pan will do the trick..
  8. Once all the sugar has melted and is a golden brown colour carefully add the water. This is usually fairly spectacular as the pan is very hot. Expect steam, obscure sugar sculptures rising out of the pan and frantically boiling water..
  9. Once all the caramel has dissolved you should have a very runny, sweet brown syrup. Bring this to the boil and then add the marinated pork mix..
  10. Bring the pan back to the boil and stir well. Then reduce the heat and leave to simmer for at least an hour..
  11. Once most of the liquid has evaporated and the pork is tender and sticky we are ready to serve! Goes great with rice and stir-fried greens..

Recipe : Vietnamese Caramelised Pork

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Simple tips to make Vietnamese Caramelised Pork

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