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Vietnamese Chilli And Lime Caramel Pork Stir-Fry Recipe
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
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