Vietnamese chilli and lime caramel pork stir-fry

A winning midweek meal to have on rotation.

Photo: John Paul Urizar

John Paul Urizar



1.Heat oil in a large wok or frying pan over high heat. Add pork and cook, stirring occasionally until dark golden (12 minutes). Remove with a slotted spoon and set aside. Drain off any excess oil and discard.
2.Place coconut sugar, honey, soy, lemongrass, fish sauce, vinegar, garlic, lime juice, and ¼ cup water in a small jug and stir to combine.
3.Return wok to medium heat, add coconut sugar mixture and cook, stirring until reduced and sticky (4 minutes). Return pork to pan with rind and toss to coat; season to taste.
4.Transfer pork to a large serving bowl and scatter with coriander and chilli. Serve with baby gem lettuce leaves, rice and crisp shallots.

Note: Coconut vinegar is available from Asian supermarkets. If unavailable, substitute rice wine vinegar.


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