Caramel, pepper, super easy, really great depth. Need I say more?
Yes, I do. I need to attribute this recipe to Charmaine Solomon’s “The Complete Asian Cookbook”. An amazing bible, just copying this recipe here so I can cook it on my travels.
The thing I really love about this dish is that it is gorgeously rich, and it’s absolutely satisfying to have just a few bits of meat, alongside, for example, tofu salad, cucumber salad, stir-fried veggies, and rice. And, of course, a creme caramel or Chinese egg tarts to finish!
Serves 4-6
Ingredients
- 2 tbs sugar
- 3 garlic cloves
- 2 tbs fish sauce
- 1 tsp pepper
- 1 tbs palm sugar
- 750g pork belly, cubed (I’ve used other cuts, fatty ones render nicely, but leaner ones cook faster)
- 2 tsp grated fresh ginger
- 1c diced sweet potato or pumpkin
- 1 handful cilantro to serve
Put sugar and 1 tbs water into a large saucepan, heat and stir constantly until it darkens into a golden caramel. Immediately add 1 cup water, and lift all the caramel up from the bottom of the pan, then add garlic, fish sauce, pepper, palm sugar, and stir to the boil. Add pork, reduce heat to low, cover, and simmer for 45 mins until it is tender. Add ginger and sweet potato, and simmer for another 15 mins until it is tender and most of the liquid has been absorbed. Finish with cilantro and serve with white rice.
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