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Shared By Katie Heathershaw

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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