If you find the caramel too sweet, add a little more rice-wine vinegar, soy sauce and some sliced chilli padi.
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
• oil, for shallow frying
• 500 g pork rashers, cut into 1-5 cm pieces
• ¼ cup cornflour
• ¾ cup water
• 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
• 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 tbsp soy sauce
• 3 green onions, thinly sliced
• 1 bunch baby pak choy, quartered lengthways
• Cooked rice noodles, to serve
• 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.
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