Sweet, savoury & slightly spicy, this caramel pork is prepared and cooked in just minutes and is perfect served with sticky rice or stir-fried rice noodles.
- 1 teaspoon light soy sauce
- 1 teaspoon fish sauce
- 1 heaped tablespoon soft dark brown sugar
- 1 tablespoon water
- 1 teaspoon vegetable oil
- 1/2 shallot finely chopped
- 1 garlic clove crushed
- 150 grams pork mince
- 1 teaspoon Gochugaru (Korean red pepper powder)
- 1 spring onion finely sliced
- 1 teaspoon toasted sesame seeds see notes
In a bowl, add light soy sauce, fish sauce, brown sugar and water. Mix well until the sugar is dissolved.
Heat the vegetable oil in a wok or frying pan over a medium-high heat. Add the chopped shallots and stir-fry for 30 seconds. Add the crushed garlic and stir-fry for a further 30 seconds.
Add the pork mince and stir-fry for 1-2 minutes until browned. Add the prepared sauce, mix well and spread the pork out in the pan. Allow to cook untouched for 2 minutes.
Stir the pork well and, spread the pork out in the pan again and allow to cook untouched for a further 2 minutes or until slightly caramelised. Add the red pepper powder, mix once more and switch off the heat.
Pour the caramel pork into a serving bowl and garnish with spring onions & toasted sesame seeds. Serve with sticky rice or stir-fried rice noodles.
Toasted sesame seeds: Heat a dry wok or frying pan over a medium heat. Add the sesame seeds and stir-fry in the dry pan for 1-2 minutes or until the seeds turn golden and a nutty aroma fills the air.
If you like this recipe, you might be interested in buying my book: The Street Food Secret is packed full of over 160 street-food recipes from around the world and is available to buy in paperback or kindle form here.