I sometimes like to kid myself and call this recipe caramelized – like this ‘caramelized beef brisket. But at the end of the day, I just mean coated in some kind of sugar and then cooked until you reach the dark brown, shiny stage, creating an intense flavour that takes whatever you’ve just made to a whole new level. How could anything finished in that way not taste amazing?
This pork actually has three layers of flavour. The first coming from being slow-cooked in a pan for 2 hours with stock, garlic, ginger, rice wine and a little sugar.
The second layer coming from being crisped in a pan with a little vegetable oil and seasoning (it’s actually hard not to just stop right here and eat it from the pan like this).
The final layer coming from the soy/chili/sugar/lemongrass and a couple of other ingredients – which are poured over the fried pork and bubbled until the sauce is thick and glossy. That’s it. Three layers of flavour in a simple recipe that really does take minimal effort.Print
I'm Nicky - Food blogger, chocolate devourer, wife and mum. I live in Cheshire in the UK and spend my days creating and writing recipes.