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vietnamese chilli and lime caramel pork stir fry

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Vietnamese chilli and lime caramel pork stir-fry

A winning midweek meal to have on rotation.

Ingredients

  • 1 tbsp peanut oil
  • 1 kg boneless, rindless pork belly, cut into 3cm pieces
  • 40 gm (⅓ cup) coconut sugar
  • 1 tbsp each honey and light soy sauce
  • 2 lemongrass stalks, white part finely grated
  • 2 tbsp fish sauce
  • 2 tbsp coconut vinegar
  • 4 garlic cloves, thinly sliced
  • Finely grated rind and juice of 1 lime
  • 2 tbsp crisp fried shallots, to serve
  • 1 long red chilli, cut into julienne
  • Coriander sprigs with flowers, baby gem lettuce and steamed rice to serve

Direction

  1. Heat oil in a large wok or frying pan over high heat. Add pork and cook, stirring occasionally until dark golden (12 minutes). Remove with a slotted spoon and set aside. Drain off any excess oil and discard.
  2. Place coconut sugar, honey, soy, lemongrass, fish sauce, vinegar, garlic, lime juice, and ¼ cup water in a small jug and stir to combine.
  3. Return wok to medium heat, add coconut sugar mixture and cook, stirring until reduced and sticky (4 minutes). Return pork to pan with rind and toss to coat; season to taste.
  4. Transfer pork to a large serving bowl and scatter with coriander and chilli. Serve with baby gem lettuce leaves, rice and crisp shallots.