Caramel Pork with Asian Greens

Caramel Pork with Asian Greens

By The Weekly  

July 4, 2016

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Pork fried in a caramel syrup, rice-wine vinegar and soy sauce mixture, served with steamed pak choy (Chinese cabbage) and chewy rice noodles.

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Ingredients

Oil, for shallow frying

500 g pork rashers, cut into 1-5 cm pieces

¼ cup cornflour

¾ cup water

½ cup caster sugar

3 cm ginger, peeled, julienned

4 garlic cloves, thinly sliced

2 tbsps rice-wine vinegar

1 tbsp soy sauce

3 green onions, thinly sliced

1 bunch baby pak choy, quartered lengthways

Cooked rice noodles, to serve

Directions

1In a wok or large frying pan, heat oil on high until a small pinch of cornflour sizzles when added.

2Dust pork in cornblour, shaking off excess. Fry pork in two batches 4-5 mins each until crisp and golden. Drain on paper towel.

3Meanwhile, in a large saucepan, combine water, sugar, ginger and garlic. Stir on low heat until sugar dissolves. Increase to high and bring to a boil. Simmer 4-5 mins, without stirring until slightly syrupy (see tip)

4Arrange pak choy in a single layer in a steamer. Place over a saucepan of boiling water and steam, covered, two minutes.

5Add pork to syrup with vinegar and soy sauce. Mix well and simmer 1-2 mins to heat through. Toss onions through. Serve with pak choy and rice noodles.

TIP: If the caramel is too sweet add a little more rice-wine vinegar, soy sauce and some sliced chilli padi.

Photo: Rob Shaw/Bauer

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