Caramelised Coconut Pork with Lemongrass and Ginger (gf)
Slow cooking pork in a caramelised coconut cream sauce with heady aromatics is a simple way to create a sweet/savoury dish that’s quite addictive.
3 tablespoons brown sugar1 tablespoon water4 tablespoons fish sauce½ cup coconut cream450 grams boneless pork fingers, skin-off, cut in half2 carrots, thickly sliced1 large red onion, quartered1 long red chilli1 stalk lemongrass, smashed open with a rolling pin1 thumb ginger, sliced2 cloves garlic, roughly chopped2 tablespoons tamari1 tablespoon rice wine vinegar2 teaspoons sesame oil1 whole star anise
Preheat the oven to 160˚C fan bake.
Put the sugar and water in a medium ovenproof pot and bring to the boil, stirring to dissolve the sugar. Cook for 1-2 minutes to caramelise, stirring constantly then stir in the fish sauce and let it bubble…
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Dish (Digital) - 1 Issue, Issue 115 Jun/Jul 2024