Caramelised pork

Cooking Meat Caramelised pork

This sweet and sticky pork is soon to become a favourite weekday dinner.

Lables: Egg free Lactose free Milk free
  1. Place sugar in a wok over high heat. Cook, stirring, for 2 minutes or until melted. Add pork and 2 cups cold water (sugar mixture will form a hard toffee at this stage). Cook, stirring, for 3 minutes or until mixture comes to the boil and sugar has dissolved.
  2. Add wine, ginger, star anise and cinnamon. Reduce heat to low. Simmer for 1 hour 30 minutes or until water evaporates (see note). Stir in soy sauce. Cook for a further 2 minutes or until sticky.
  3. Sprinkle pork with green onion. Serve with steamed rice, beans and chilli.

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1/4 cup brown sugar
600g boneless pork rashers, cut into 2.5cm pieces
1/3 cup shao hsing
3cm piece fresh ginger, peeled, cut into matchsticks
2 star anise
1 cinnamon stick
1 tbsp soy sauce
1 green onion, thinly sliced
Steamed jasmine rice, steamed green beans and sliced red chilli, to serve

Adv

Autors
Preparation time
15
Cooking time
1:40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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