This Vietnamese stir-fry hinges on the irresistible balance between caramel and citrus. Pork belly is seared until richly golden, then lacquered in a sticky glaze that clings to every edge. Bright lime cuts through with a clean acidity, while chilli and garlic bring heat and fragrance, and lemongrass threads its citrusy perfume throughout. The result is a dish that’s glossy, punchy and perfectly balanced.
Ingredients
Method
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.
Place coconut sugar, honey, soy, lemongrass, fish sauce, vinegar, garlic, lime juice, and ¼ cup water in a small jug and stir to combine.
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.
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.
Notes
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