Sticky caramelised pork
AWW food team
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Pork
This recipe can be made a day or two in advance. You may need to add some extra liquid when reheating. Add peanuts when serving.
INGREDIENTS
90g grated palm sugar
1 cup (250ml) water
1 large (200g) brown onion, thinly sliced
1 long red chilli, chopped finely
1 tablespoon finely grated fresh ginger
1 tablespoon finely grated orange rind
750g pork neck (scotch fillet) cut into 2cm cubes
2 tablespoons kecap manis
1 1/2 tablespoons fish sauce
45g coarsely chopped peanuts
steamed rice, for serving
steamed broccolini, for serving
METHOD
1. Heat wok or a large frying pan over medium-high heat, add palm sugar and water, stir until sugar has dissolved.
2. Add onion, chilli, ginger and rind, boil for 2-3 minutes. Add pork, kecap manis and fish sauce, stir well and bring to the boil. Reduce heat, cover and simmer for 10 minutes.
3. Remove lid, simmer for about 20 minutes, stirring occasionally, until pork is tender.
4. Top with peanuts and serve with rice and broccolini.
Suitable to freeze. Not suitable to microwave.
LYNDEY'S NOTE: If liquid evaporates during final stages of cooking, add the juice of the orange after you have grated the rind or some extra water.
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