Because we’re off early in the morning, I don’t want to be faffing about in the kitchen for hours tonight, so I’m doing one of my favourite and simplest recipes – Vietnamese Caramel Pork. There’s only six ingredients – what could be easier?
For 4 people: 6 garlic cloves finely chopped; 500 grams shoulder or leg of pork, cut into thinnish strips or smallish cubes; 1 tablespoon oyster sauce; 1 tablespoon light soy sauce; 1 tablespoon Thai fish sauce; 4 tablespoons palm or soft brown sugar – and that’s it!
Method: put two tablespoons of vegetable oil in a wok or large frying pan on a medium heat. Stir-fry the garlic until light brown, then add the pork and stir-fry for a few minutes. Then add all the other ingredients and continue cooking for about five minutes or until the liquid has formed a thick sticky sauce and the pork is cooked. Then add pepper to taste.
This goes really well with rice (preferably sticky Thai rice) and some crispy fried onions sprinkled on the top. PS – if you like, you can add very thinly sliced carrots and some very finely chopped onions and a couple of chopped chillis (if you like it spicy) to the sauce. This makes it more substantial, but it’s not strictly in the original recipe. Bon appetit!