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Caramel Pork

A recipe from the Good Food collection.

Ingredients

Caramel Pork
Caramel Pork
110 g (3¾ oz/½ cup) sugar
oil, for deep-frying
4 large red Asian shallots, very finely sliced
750 g (1 lb 10 oz) pork fillets, trimmed and cut into 2 cm (¾ inch) cubes
1 egg white, beaten until frothy
125 g (4½ oz/1 cup) potato flour or cornflour (cornstarch)
5 spring onions (scallions), thinly sliced on the diagonal
3 garlic cloves, crushed
3 cm (1¼ inch) piece fresh ginger, julienned
1 tablespoon soy sauce
1 tablespoon lime juice
3 teaspoons grated palm sugar

Method

  1. Put the sugar and 125 ml (4 fl oz/½ cup) of water in a saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and cook for 5 minutes, or until thickened and syrupy. Carefully stir in 150 ml (5 fl oz) of water until combined. Return to the heat and simmer for 10 minutes, or until the sauce is thick and golden.
  2. Fill a wok onethird full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Deep-Fry the shallots for about 1 minute, or until golden. Drain on crumpled paper towels.
  3. Toss the pork in the egg white and then in the flour, shaking off any excess. Add to the wok in batches and deep-fry for 2 minutes, or until golden and cooked through. Drain on crumpled paper towels. Remove all but 1 tablespoon of oil from the wok and cook the spring onion, garlic and ginger for 1 minute. Add the caramel sauce, soy sauce, lime juice and palm sugar and stir until combined. Add the pork and toss until well coated in the sauce. Serve sprinkled with the fried shallots.
Main ingredient:
Pork
Cuisine:
Asian
Course:
Dinner, Lunch

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