Don't get me wrong, I love moist, tender, succulent meat that just falls apart. But I also love the end bits of a roast beef, where it's all dry a chewy and super satisfying to eat. And this pork is like that but with so much flavour. If you're being fancy, the pork in itself is a great snack too.
Caramelised Sticky Pork with Hoisin Peanut Dipping
Serves: 2-4
Ingredients
For the Pork
450g pork chunks ( This would serve 4 but my pork reduced to 250 from water which is enough for 2 )
50g sugar with stevia ( you can use more or less depending on how sticky you want the pork )
1 1/2 tbsp fish sauce
1 clove garlic, minced
1 tsp sesame oil
salt and black pepper
For the Dipping Sauce
60g peanut butter
juice of 1 lime
1 garlic clove, minced
2 tbsp sesame oil
3 tbsp hoisin sauce
For the Salad
1/2 cucumber, sliced
1 carrot, peeled and sliced
2 spring onions, sliced vertically
coriander and lime wedges to serve
noodles, to serve, optional
Method
- Start by making the pork. In a large frying pan, sprinkle in the sugar and heat over medium-low heat. Once the sugar has melted and turns a caramel colour, stir in the pork. Make sure the sugar covers everything.
- Season the pork and add in the fish sauce. Stir and cover. Cook for 2 minutes.
- Remove the lid ( I used tin foil ) and stir in the sesame oil and garlic. Leave the pork to cook for 20 minutes, keeping a closer eye on it at the end as the liquid reduces and the pork starts to caramelise.
- Meanwhile, whisk all the ingredients for the dipping sauce together in a ramekin until smooth.
- Prepare the salad ingredients together and toss them in a bowl.
- Once the pork starts getting sticky and nicely browned, remove it from the heat and serve in a bowl or serving board with the sauce, salad and a nest of cooked noodles.