Name: Vietnamese chilli and lime caramel pork stir-fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp peanut oil; 1 kg boneless, rindless pork belly, cut into 3cm pieces; 40 gm (⅓ cup) coconut sugar; 1 tbsp each honey and light soy sauce; 2 lemongrass stalks, white part finely grated; 2 tbsp fish sauce; 2 tbsp coconut vinegar; 4 garlic cloves, thinly sliced; Finely grated rind and juice of 1 lime; 2 tbsp crisp fried shallots, to serve; 1 long red chilli, cut into julienne; Coriander sprigs with flowers, baby gem lettuce and steamed rice to serve

Vietnamese chilli and lime caramel pork stir-fry

A winning midweek meal to have on rotation.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tbsp peanut oil

1 kg boneless, rindless pork belly, cut into 3cm pieces

40 gm (⅓ cup) coconut sugar

1 tbsp each honey and light soy sauce

2 lemongrass stalks, white part finely grated

2 tbsp fish sauce

2 tbsp coconut vinegar

4 garlic cloves, thinly sliced

Finely grated rind and juice of 1 lime

2 tbsp crisp fried shallots, to serve

1 long red chilli, cut into julienne

Coriander sprigs with flowers, baby gem lettuce and steamed rice to serve

Method

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.