Vietnamese Pork Au Caramel Recipe

(Thit Lon Nau Ca Ra Men Kieu Viet Nam)

Ingredients : Serves 4

50 g

30 ml

450 g

3

1/2

75 ml

Sugar

Water

Leg of pork, cut into large cubes

Dalkon (white Chinese radishes),

peeled and thinly sliced

Onion, chopped

Nuoc Mam sauce

Freshly ground black pepper

• Put the sugar in the wok and heat gently until it starts to smell as though it is burning.

• Stir in the water very carefully so that the mixture does not break up.

• Add the pork and radishes and cover with water.

• Add the remaining ingredients and bring to the boil. Reduce the heat, cover and allow to simmer for about an hour or until the pork is cooked.