CARAMEL PORK

LARD “Le Fondant”

Hang up your raincoat, slip on an apron and prepare to concoct some tasty comfort food: caramelised pork. A true classic of Vietnamese cuisine, its sweetly exotic appeal will win you over! In this recipe, Sublim’ “Le Fondant” lard lends a more rounded flavour to the dish.

SEE MORE LARD “Le Fondant”

Preparation : 15 minutes

Baking : 40 minutes

800 g pork shoulder

2 tbsp Sublim’ “Le Fondant” lard

120 g sugar

3 tbsp soy sauce

1 tbsp Nuoc Mam sauce

1 star anise fruit (badian)

10 g fresh ginger

1 onion

1 garlic clove

1 small red chilli (or less, to taste)

Salt and pepper

Ustensils

1 saucepan

1 heavy-based pan

Préparation

Dice the pork into cubes.
Slice the ginger, garlic and onion.
In a saucepan, add the sugar to a little water and make a caramel.
Then add 50 cl of water to stop the caramelisation.
In a heavy-based pan, heat the Sublim’ “Le Fondant” lard over a high heat and brown the pork cubes on all sides, then set the pork aside on a plate.
In the same pan, add the onion, garlic and ginger and sweat for 5 minutes over a medium heat.
Add the pork cubes, caramel and star anise, soy sauce, Nuoc Mam sauce, chilli, some ground pepper and a pinch of salt, then, if necessary, top up with water until the meat is completely covered.
Simmer on a low heat for at least 40 minutes, the meat should melt in your mouth.
Towards the end of cooking, the sauce should be syrupy and coat the meat; if it is too runny, remove the meat and set aside; then reduce the sauce further until you have the right consistency.
Serve with Basmati or Thai rice!

Bon appétit!

Soup, or puree?