Sunday, June 3, 2012

Asian Inspired Caramelized Pork

Here's the thing you guys need to know about me...if I try a dish that I absolutely LOOOVE, than I totally obsess over that dish and will always try to replicate it some way, or somehow. I first had this pork dish at my fav restaurant here in town. I tried to ask the owner for the recipe with NO PREVAIL. Lol. But that didn't stop me from trying to replicate the dish here at home...and you know's pretty damn close, if I don't say so myself!! The only difference is, I don't add any shrimp to my pork but it tastes great with that addition as well! Just be sure to add in your peeled and deveined shrimp into the skillet for the last 10 minutes or so(it all depends on the size of your shrimp). This dish is sweet and salty and tastes best when eaten with plain white rice. I also like to offset it with something sour, so I always make my homemade pickled mustard greens and the recipe can also be found here on my website!


You will need:
1 pound of pork shoulder blade cut into tiny bite sized pieces.
1/4 cup of water
1 tsp-1/2 T of mam ruoc(fermented shrimp paste)more or less depending on preference
1 T of Chinese rice wine
1 1/2 T of fish sauce
1 T of oyster sauce
2 1/2- 3 T of sugar
black pepper(use a lot if you like spicy)
peanut oil

Wash your pork shoulder blade and pat dry. Cut into tiny bite sized pieces. Lightly add some salt and black pepper and mix well. Set aside.
Take your water and add your mam ruoc, Chinese rice wine, fish sauce, oyster sauce, sugar and stir to combine. Set aside.
With a non stick skillet on medium high heat, add in some peanut oil. Add your pork and stir fry until they are no longer pink. Turn the heat down to medium low and allow the water to almost fully evaporate(about 10 minutes).
When the meat has slightly browned, stir your reserved sauce one more time and add into your skillet. Let the pork simmer for another 20 minutes(uncovered), until it starts to caramelize and the sauce starts to thicken. Feel free to stir it once or twice while it's simmering away. Serve hot with a plate of rice!!

Notes: I had the idea that some finely minced lemongrass would probably be the icing on the cake in this recipe but I used it all when I made a popular Vietnamese soup(bun bo hue). Next time, I'm def going to add some in and I will let you guys know how it turns out!!

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