with Executive Chef Nguyen Le Hong Linh, from Mango Bay Restaurant of Mango Bay Resort.
Cooking meat in caramel sauce is a popular technique in Viet Nam’s traditional cuisine. The sweet and bitter sauce makes a perfect foil for slow-braised pork.
Chef Linh recommends a simple and classic version of pork in clay pot. If you don’t have a clay pot, use a saucepan, big enough to hold the pork and some sauce.
Ingredients: serves 1
- 200g pork ( cut away any excess fat and cut into small cubes )
- 50g green onion
- 2 tbsp plain fish sauce
- 2 tbs sugar
- 2 tbs normal water
- 1/2 tsp caramel sauce
- 2 tbs vegetable oil
- 1 tsp red chili, seeded and cut half pepper
- 1 tsp crushed garlic
- Heat the clay pot on medium high heat. Pour the oil into the pot until it gets hot.
- Add the garlic and chili, then stir mix until the garlic becomes brown.
- Add the pork and caramel sauce together, then stir well so the pork is nicely marinated in the caramel sauce. You should get a rich colour.
- Pour the fish sauce, sugar, and pepper together with the pork, then pour the water in and mix all. Let it simmer on low heat for about 5 minutes.
- When the sauces are nicely infused with the pork and the sauce gets a thicker consistency, the dish is completed.
- Arrange as shown in the photo.
- Serve with steamed rice and steamed vegetables.
You can sample the dish at Mango Bay Restaurant of Mango Bay Resort, Ong Lang Beach, Phu Quoc Island. Tel: (077) 3981693. — VNS