Vietnamese Caramelized Pork

This is one very yummilicious meat dish that I would like to recommend to all of you who are meat lovers…yessss it's Gertrude's Vietnamese Caramelized Pork , I got hold of this recipe from her blog and I was immediately wowed by it and I told her I am going to cook this dish for dinner. I knew it would be a hit with the family too. Piggy gal, who doesn’t like pork was wowed by it.

As I was cooking it in my sanctuary kitchen , Piggy gal came out of the room and asked “ Wow, what is that you are cooking , mom ? It smell good ". I told her , it’s Aunty Gertrude’s Vietnamese Caramelized Pork . You can imagine how wonderful the taste is by juz looking at photos here on my blog :) Seriously, it was the most delicious pork dish I have ever cooked thus far. Even Piggy boy who is back for his sem break agreed that this dish is good. The marinade ingredients were well matched and infused into the meat and when stir fried with the caramel sugar , it brought out the most wonderful aroma ever.

Gertrude, thanks for sharing such a wonderful meat dish…easy to prepare and every bite was scrumptious. I added in some left-over sweet peppers from the fridge :) I have added this dish into my dinner menu :))

the meat remains juicy......mmmm

the fish sauce , ginger, garlic and black pepper blends well

Vietnamese Caramelized Pork - adapted from My Kitchen's Snippet

I

ngredients :

1 pound of pork – cut into thin strip
1 tbsp grated ginger
2 cloves garlic - finely chopped
2 green chilies – slice thinly
2 tbsp sugar (more if you like it sweeter)
2 tbsp fish sauce (nuoc mam)
2 tsps ground black pepper

1. Marinate the pork with fish sauce and black pepper and set it aside for an hour.
2. Heat up about 2-3 tbsp of oil in a pan on medium high and add in the sugar. Stir from time to time and make sure the sugar does not burn. When the sugar starts to turns into a darker brown color, remove the pan from heat and add in the ginger and garlic and stir-fry for a few second.
3. Place the pan back on heat and add in the slices pork. Let the pork cook for about 1 minute and turn them around to cook the other side. The meat will have a dark golden color from the caramel.
4. The meat will discharge some juice and create a sauce with the caramel. Once that stage is reached, cover the pan and let the pork/sauce mixture simmer for about 20 minutes.
5. If the sauce dry up too fast, add about 1/4 cup of water to it and continue to simmer until the sauce thicken and the pork should dry up and caramelized. If that's not the case, increase the heat until the sauce dry up.
6. Check seasoning and add in green chilies. Serve with warm rice.

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