K is a caramelholic. She just loves it and a few weeks ago, she asked me to cook some caramel pork. The first attempt was not that conclusive, so I searched a better recipe and last week I gave it another try. And it worked pretty well actually; I adapted a recipe I found from the Internet and the pork was really sticky, a bit crunchy and tender at the same time. And K was so satisfied that we've decided to put the recipe on the blog. I didn't have fresh or ground ginger left in my kitchen -I know, what a shame for an Asian girl, no ?! - so I used candied ginger and in fact, it was better since it was already sweet, so it allowed me to reduce the quantity of sugar instead.
- 300g pork
- 50g granulated sugar
- 3 tbp water
- 2 tbp soya sauce
- 1 tbp fish sauce
- chopped candied ginger (as you want)
- vegetable oil
1) In a saucepan, pour 50g sugar and the water to make a caramel; when it's getting brown, add the soya sauce;
2) Meanwhile, fry the pork; when it's sealed, incorporate the caramel
3) Add the fish sauce and the candied ginger; stir and cook for about 15-20min.