Eat

Caramel Pork with Asian Greens

If you find the caramel too sweet, add a little more rice-wine vinegar, soy sauce and some sliced chilli padi.

Portrait of Tammy Strobel
If you find the caramel too sweet, add a little more rice-wine vinegar, soy sauce and some sliced chilli padi. 
Prep 20 mins • Cook 15 mins • serves 4
Prep 20 mins • Cook 15 mins • serves 4
•  oil, for shallow frying
•  500 g pork rashers, cut into 1-5 cm pieces
•  ¼ cup cornflour
•  ¾ cup water
•  ½ cup caster sugar
•  3 cm ginger, peeled, julienned
•  4 garlic cloves, thinly sliced
•  2 tbsps rice-wine vinegar
•  1 tbsp soy sauce
•  3 green onions, thinly sliced
•  1 bunch baby pak choy, quartered lengthways
•  Cooked rice noodles, to serve 
1) In a wok or large frying pan, heat oil on high until a small pinch of cornflour sizzles when added. 
2) Dust pork in cornflour, shaking off excess. Fry pork in two batches 4 to 5 mins each until crisp and golden. Drain on paper towel. 
3) Meanwhile, in a large saucepan, combine water, sugar, ginger and garlic. stir on low heat until sugar dissolves. increase to high and bring to a boil. simmer 4 to 5 mins, without stirring until slightly syrupy (see tip).
4)  Arrange pak choy in a single layer in a steamer. Place over a saucepan of boiling water and steam, covered, 2 mins. 
5)  Add pork to syrup with vinegar and soy sauce. mix well and simmer 1 to 2 mins to heat through. toss onions through. serve with pak choy and rice noodles.