Episode Details

Caramelised Pork Claypot 

Serves 2

300g cubed pork – use shoulder, pork fingers (which are belly), or chops

1 medium onion, sliced 1 carrot, chopped into lengths 1 tsp grated ginger

½ red chilli chopped finely

Sauce:

2 tablespoons fish sauce

1 tablespoon dark soy sauce

1 tablespoons palm sugar or brown sugar

1 teaspoon sesame oil

Lemon juice

Splash rice vinegar (optional)

Decent grind of black pepper

Preheat an oven to 180°C.

In a bowl toss everything together. Place in a clay pot or ovenproof dish with a lid.

Add enough water to reach nearly halfway up the ingredients.

Bake until the pork is meltingly soft and the sauce is syrupy - about one hour or a little longer. Take the cover off for the last 10 minutes to help it reduce and syrup up.

Serve with rice.

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