4 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

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


  • 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

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


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


Meanwhile, 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)


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


Add 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

Download or print the recipe