caramalised pork

No beef chow mein or chop suey gonna get served at your Asian themed dinner party! (you sophisticated diva you!!) You could even take this sophistication to a whole new level and get some personalised custom fortune cookies made for your guests, not only highlighting your sophistication and possible Goddesslikeness (real word) but also, if you choose wisely (grasshopper) what you wish to say on the fortune cookies –  could be used in your favour!! (I’m sure I don’t need to spell it out!).

Caramelised Pork 

2 tbsp groundnut oil
2 shallots, finely sliced
60g/1/2 cup palm sugar, grated
500g/1lb pork shoulder, cut into 1cm pieces
1 tbs fish sauce
1 tbs kecap manis
1/2 tsp chili flakes

Green Mango & Apple Salad
1 green (or as unripe as you can get) mango, sliced into matchsticks
1 green apple, peeled, cored and sliced into matchsticks
60g/1/2 cuproasted peanuts, roughly chopped
2 shallots, finely sliced
50g/4tbsp brown sugar
1 tbs water
2 tbsp fish sauce
2 tbsp lime juice
2 small red chilies, finely chopped
½ bunch coriander/cilantro finely chopped

First make the mango salad.

  1. Toast the peanuts for in the oven for about 10 minutes.
  2. Make the dressing: mix the sugar, fish sauce, lime juice and chili in a bowl and whisk. Taste and adjust if necessary – you should have a perfect balance between sweet, sour, salty and spicy.
  3. Mix the apple, mango peanuts and coriander together in a large bowl.
  4. Just before serving pour over dressing and mix through with your hands.

Caramelised Pork

  1. Season pork with salt and pepper.
  2. Heat oil in a frying pan and brown pork. Put to one side.
  3. Add shallots and sautee dor a minute.
  4. Add the sugar and water and cook until sugar has dissolved.
  5. Add the fish sauce, kecap manis and chili.
  6. Add the pork and cook until pork is cooked through.

Mix the pork through the salad and serve either with rice or noodles.