About this recipe:Enjoy this Asian-inspired meal of pork coated in a sticky, caramelised glaze, with healthy steamed Asian greens and rice on the side.
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
steamed jasmine rice
steamed siow pek chye/xiao bai cai
fried shallots to garnish
fresh coriander leaves to garnish
Directions Prep:10min › Cook:50min › Ready in:1hr
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.
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.
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.
To serve, arrange onto plates with steamed jasmine rice and Asian greens. Scatter with fried shallots and coriander.