Caramelised pork clay pot
( SERVES 4 )
8
“Caramelising food adds a depth of flavour that is definitely moreish. Cooking in a clay pot adds an air of authenticity.”
Ingredients
2 Tbsp | Oil |
500 g | Pork shoulders, cut into pieces |
2 Tbsp | Fish sauce |
2 | Onions, sliced finely |
1 to taste | Freshly ground black pepper |
3 | Garlic cloves |
¼ cup | Light soy sauce |
2 Tbsp | Brown sugar |
¼ cup | Water |
1 | Lime, for juicing (or lemon) |
1 | Lime, wedges for garnish |
1 sprig | Coriander, for garnish |
Directions
- Place the pork in a bowl with the oil, fish sauce, onion, garlic and pepper and toss to combine.
- Cover and refrigerate for 30 minutes (optional).
- Preheat the oven to 200C. Heat a large frying pan over medium-high heat. Add the pork mixture and stir-fry for 5 minutes or until the pork begins to brown. Add the soy sauce, sugar, water and lime (or lemon) juice and heat until simmering.
- Transfer to a clay pot or heavy casserole dish with a lid.
- Bake for 45-55 minutes, until pork is cooked through and sauce is rich and syrupy. Garnish with lime wedges and fresh coriander, and serve with rice and a salad of mangoes.
Comments
karinler
added 10 days agoI love this recipe, I used little ribs instead of pork shoulders.I made enough for 2, but I have since bought a bigger claypot so that I can make this for friends.
Bite_team
added 10 days agoGood tip using pork ribs... thanks for sharing.
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