Monday, April 2, 2012
caramelised pork recipe
One pork fillet, large enough to feed your family
2 tablespoons brown sugar
1 tablespoon of soy sauce
2 tablespoons sunflower oil
1 tablespoon of lime juice
A few drops of fish sauce, to taste
1 tsp fresh ginger, grated
1 clove garlic, crushed
1 dessertspoon of sweet chilli sauce
Udon noodles or rice
Mix all ingredients together and then marinate the pork fillet at room temperature for up to an hour (or until it comes to room temperature). Rub the marinade all over the pork to get it all sticky and well-covered.
Heat frypan until it sizzles. Pop in pork, turn the heat down to medium and cook on all sides until it's golden and cooked medium rare (or to your taste if you prefer pork cooked through). You might need to add a splash of water and cover the pan to get the pork to cook through. Don't worry, it just makes for extra sticky sauce!
Take the pork out and rest for up to 10 mins. Cook up some udon noodles and wilt some asian greens in the frypan you cooked the pork. Add a little water to deglaze the pan and the remainder of the marinade with some extra garlic and soy if needed.
Slice the pork into 2cm thick slices and serve on top of noodles and greens. Pour sauce over.
You can top with some crushed roasted peanuts and a few slices of chilli if you're feeling impressive and don't have littlies.
Use this recipe as a base and add more or less of your fave and less-fave flavours.