Sticky caramelised pork
This recipe can be made a day or two in advance. You may need to add some extra liquid when reheating. Add peanuts when serving.
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Ingredients
- 90 grams grated palm sugar
- 1 cup (250ml) water
- 1 (200g) brown onion, thinly sliced
- 1 long red chilli, chopped finely
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon finely grated orange rind
- 750 grams pork neck (scotch fillet), cut into 2cm cubes
- 2 tablespoons kecap manis
- 1 1/2 tablespoon tablespoons fish sauce
- 45 grams peanuts, coarsely chopped
- steamed rice, for serving
- steamed broccolini, for serving
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