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Ingredients

1 tablespoon vegetable oil
600g pork fillet, thickly sliced
1 brown onion, halved, cut into wedges
1 tablespoon fresh ginger matchsticks
2 garlic cloves, finely chopped
1 long fresh red chilli, thinly sliced diagonally
70g (1/3 cup) caster sugar
2 tablespoons water
125ml (1/2 cup) Massel chicken style liquid stock
2 shallots, trimmed, cut into 5cm pieces
1 tablespoon fish sauce
1 tablespoon fresh lime juice
Steamed rice, to serve
Shallots, extra, thinly sliced, to serve

Method

Step 1 Heat the oil in a wok over high heat until just smoking. Cook half the pork, turning, for 5 minutes or until golden. Transfer to a plate. Repeat with the remaining pork, reheating the wok between batches.
Step 2 Add the onion to the wok. Stir-fry for 2 minutes or until it starts to brown. Add the ginger and garlic. Stir-fry for 1 minute or until aromatic. Stir in the chilli, sugar and water. Simmer for 3 minutes or until the sugar dissolves and the mixture is golden.
Step 3 Stir in the pork. Add the stock and simmer for 5 minutes or until the sauce thickens. Stir in the shallot, fish sauce and lime juice. Season with pepper. Divide the rice among serving bowls. Top with the pork mixture and extra shallot.

Ginger and caramel pork

How to make Ginger and caramel pork

Ingredients

Method