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Caramelised pork

  • 0:15 Prep
  • 1:40 Cook
  • 4 Servings


  • 1/4 cup brown sugar
  • 600g boneless pork rashers, cut into 2.5cm pieces
  • 1/3 cup shao hsing (Chinese cooking wine)
  • 3cm piece fresh ginger, peeled, cut into matchsticks
  • 2 star anise
  • 1 cinnamon stick
  • 1 tablespoon soy sauce
  • 1 green onion, thinly sliced
  • Steamed jasmine rice, to serve
  • Steamed green beans, to serve
  • Sliced red chilli, to serve


  • 1
    Place sugar in a wok over high heat. Cook, stirring, for 2 minutes or until melted. Add pork and 2 cups cold water (sugar mixture will form a hard toffee at this stage). Cook, stirring, for 3 minutes or until mixture comes to the boil and sugar has dissolved.
  • 2
    Add wine, ginger, star anise and cinnamon. Reduce heat to low. Simmer for 1 hour 30 minutes or until water evaporates (see note). Stir in soy sauce. Cook for a further 2 minutes or until sticky.
  • 3
    Sprinkle pork with green onion. Serve with steamed rice, beans and chilli.

Source: taste.com.au


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