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Caramelised Pork   HT  MC  Vietnamese  130mins



Serves 4    Hot  Pork  Main Course  Dairy Free  Eggless  Vietnam  Asia Asian



1 tbsp Cooking oil
1 teasp Salt
1 Onion, finely chopped
450g/1lb Leg of Pork Meat, cut into 5cm/2-inch cubes
1 teasp Black Pepper

960ml/32fl.oz. Water
1 tbsp Fish Sauce (Nuoc Mam)





1. Heat the oil in a large saucepan, add the onion, salt, pork and black pepper and fry, stirring over a medium heat until the meat is brown on all sides. 


2. Add  the water and simmer, uncovered for one hour. 


3. Add the fish sauce and continue to simmer for a further hour, checking it from time to time and stirring, by which time most of the water will have been absorbed. Serve hot.




More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts 




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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