CARAMEL PORK

This recipe is a classic in vietnamese cuisine. Personally I like it spicy, so I add fresh chilli cut in strips. To be served with jasmine rice.

Made with Cook Expert Magimix.

MARINADE

500 g of pork belly
1 tablespoon of brown sugar
1 clove of garlic
3 tablespoons of nuoc mam

Cut the pork belly into strips (about 2 cm wide)
Chop the garlic clove
Marinate the meat for 20 minutes with garlic, nuoc mam and sugar

CARAMEL

2 tablespoons of oil
25 g of sugar

In a saucepan, heat the sugar with the oil
Cook until it turns to a nice brown color, remove from the heat

Caramel Pork

1 shallot
180 g of coconut water
1 teaspoon of soy sauce
1 teaspoon of lemon juice
Thai chives
Red chilli pepper
Salt
Black pepper

Put the shallot in the bowl
Run EXPERT / 1 min / SPEED 13 / 120°C 
Add the caramel and pork into the bowl
Remove the cap for the whole recipe
Run EXPERT / 5 min / SPEED 1A / 120°C 
Add the soy sauce and lemon juice
Run EXPERT / 3 min / SPEED 1A / 120°C 
Add the coconut water
Run EXPERT / 5 min / SPEED 1A / 120°C 
Run EXPERT / 25 min / SPEED 0 / 100°C 
Meanwhile wash and slice red chillies and Thai chives.
When serving, season with salt and pepper and sprinkle with chilli and chives.
Serve with jasmine rice (Thai)