Caramelised pork

Caramelised pork

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This sweet and sticky pork is soon to become a favourite weekday dinner.

The ingredient of Caramelised pork

  1. 1/4 cup brown sugar
  2. 600g boneless pork rashers, cut into 2.5cm pieces
  3. 1/3 cup shao hsing (Chinese cooking wine)
  4. 3cm piece fresh ginger, peeled, cut into matchsticks
  5. 2 star anise
  6. 1 cinnamon stick
  7. 1 tablespoon soy sauce
  8. 1 green onion, thinly sliced
  9. Steamed jasmine rice, to serve
  10. Steamed green beans, to serve
  11. Sliced red chilli, to serve

The instruction how to make Caramelised pork

  1. str_replace('ufeff','',Place sugar in a wok over high heat. Cook, stirring, for 2 minutes or until melted. Add pork and 2 cups cold water (sugar mixture will form a hard toffee at this stage). Cook, stirring, for 3 minutes or until mixture comes to the boil and sugar has dissolved.)
  2. str_replace('ufeff','',Add wine, ginger, star anise and cinnamon. Reduce heat to low. Simmer for 1 hour 30 minutes or until water evaporates (see note). Stir in soy sauce. Cook for a further 2 minutes or until sticky.)
  3. str_replace('ufeff','',Sprinkle pork with green onion. Serve with steamed rice, beans and chilli.)

Nutritions of Caramelised pork

fatContent: 467.484 calories
saturatedFatContent: 22.7 grams fat
carbohydrateContent: 7.2 grams saturated fat
sugarContent: 40 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 18.9 grams protein
sodiumContent: 76 milligrams cholesterol

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