Asian-Style Caramel Pork
Perfectly tender pork, a delicously rich sauce that is slightly sweet yet remains savoury, Asian-Style Caramel Pork has it all!
Ingredients
- 1.2 kg Pork in 2.5cm cubes
- 250 ml Soy Sauce gluten free if necessary
- 3 tbsp sugar
- 2 tsp Chinese five spice powder
- 2 Aubergines chopped
- 2 Onions chopped
- 1 squeeze Lemon or lime optional
- Rice to serve
Instructions
- Heat some olive oil in the pan and fry the pork for 6 minutes, turning after 3 minutes. Fry in 2 batches so that there is not too much pork in the pan at once. Once the pork is browned on both sides, remove from the pan and keep on one side in a bowl.
- Turn the heat down to medium and add the onions to the pan. Fry for 2 minutes until transluscent.
- Add the aubergines and fry for 5 mins. Remove the onions and aubergines from the pan and keep in a bowl to one side.
- To make the caramel, add sugar to the pan and leave to caramelise on a medium heat. Don't be tempted to stir the sugar until it has fully caramelised. Watch the pan carefully, you want the caramel to be a light brown colour, once it starts browning it can burn very quickly!
- As soon as the sugar has caramelised, add the pork, stir well and then add the soy sauce. Cook for 1 min in order for the pork to absorb the flavour.
- Add the spices, if using and allow to cook for another minute.
- Now add vegetables to the pan, followed by 125 ml of water.
- Bring to boil, turn the heat to low and allow to simmer for 30-45 mins. Check the thickness of the sauce and add more water if necessary.
- Finish with a squeeze of lemon or lime (optional).
- Serve this dish on its own with plain white rice or add a bit of a kick with some pickled carrots (leave out the squeeze of lemon or lime if you do). Top with coriander and sesame seed (optional).