Caramelised pork

    1 hour

    Enjoy this Asian-inspired meal of pork coated in a sticky, caramelised glaze, with healthy steamed Asian greens and rice on the side.

    6 people made this

    Serves: 4 

    • ⅓ cup shaved palm sugar or light brown sugar
    • 750 g pork neck, cut into 2–3 cm cubes
    • 1 small onion, thinly sliced
    • 1½ tablespoons (20ml) fish sauce
    • 1½ tablespoons (20ml) kecap manis
    • TO SERVE
    • steamed jasmine rice
    • steamed siow pek chye/xiao bai cai
    • fried shallots to garnish
    • fresh coriander leaves to garnish

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Put the palm sugar and ¼ cup (60ml) of water into a wok or frying pan. Stir over a moderate heat until the sugar has dissolved, then allow to boil without stirring for 3–5 minutes until the syrup is a light golden colour.
    2. Add the pork, onion, fish sauce, kecap manis, and 1 cup of water to the pan. Bring to the boil, then reduce to a simmer. Cover with a lid and allow to cook for 10 minutes.
    3. Remove the lid and cook gently on an even simmer for about 25–30 minutes. In the last 10 minutes of cooking, you may need to stir the meat occasionally to ensure that the caramel sauce doesn't catch to the bottom of the pan, and that the sauce cooks evenly. The meat should be tender and the sauce thick and syrupy enough to coat the meat.
    4. To serve, arrange onto plates with steamed jasmine rice and Asian greens. Scatter with fried shallots and coriander.

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    Reviews and ratings
    Global ratings:

    Reviews in English (5)


    This was quite easy to make. I added some some Chinese 5 spice and spring onions. My man told me to save this recipe as one of his favorites.  -  05 Jan 2013  (Review from Allrecipes AU | NZ)


    Not recommended. Creates a pile of sweet flavoured pork pieces and that's about it. Visually unappealing, virtually no sauce, tends to dry out the pork, and very lacking in vegetable ingredients. Boring.  -  24 May 2012  (Review from Allrecipes AU | NZ)


    dead easy, can't keep my boy away from it.  -  19 Mar 2011  (Review from Allrecipes AU | NZ)