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1
1/2 lb
2
100 g
175 ml
20 ml
20 ml
1/2 teaspoon
1
1/2 teaspoon
2
cloves
2
tablespoon
2
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Pork (cubed)
Onions (sliced)
Sugar
Water
Nuoc Cham sauce
Lime juice
Salt
Red chili pepper (seeded, sliced and chopped)
Five spice powder
Garlic (minced)
Oil (for frying)
Green onions (scallion) chopped; for garnishing
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Method :
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In a heavy-based pan, heat oil, add pork
cubes, and turn until brown.
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Add garlic and onion. Cook until slices
separate into rings and are transparent. Remove from heat.
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In a separate saucepan, mix sugar with
water and stir over low heat until sugar dissolves. Bring to boil then
reduce heat and simmer, still stirring, until liquid is golden.
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Take pot off heat and carefully add Nuoc
Cham sauce and lime juice which will spatter. Return to heat, stirring
quickly to remove any lumps and until the sauce reduces a little.
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Quickly return pork, garlic and onions to
reheat. Add chili spice and caramel.
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Cook for 1 minute, stirring until
combined.
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Transfer to serving dish and sprinkle
green onions (scallions) on top.
Tip
Pour boiling water immediately into pot in
which caramel has cooked or the caramel will stick fast and be very
difficult to remove.
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