Caramelized pork: the best recipe
Which cut of pork should I choose to ensure the meat remains tender and melts in my mouth?
Ingredients · Servings 6 people
- 1.5 kg pork
- 5 tbsp soy sauce
- 1 tbsp mixed spice
- 1 tbsp ginger
- 0.5 liters of water
- 2 chicken stock cubes
- 25 g sucre
- 600g Thai rice
- 0.5 pineapple
Method · 10 min
- Prepare all the ingredients.
- Cut the pork loin into bite-sized pieces. Brown them for 5 minutes in a heavy-bottomed pot with a little oil. As soon as they are browned, remove them. They should remain rare.
- Next, prepare the broth in a separate container. Dissolve the chicken bouillon cubes in ½ liter of hot water, crushing them as you do so. Then add the allspice, ginger, and soy sauce. Mix everything together and set the broth aside for later.
- Wash the casserole dish you used to brown the meat, then use it to prepare your caramel with the 25 sugar cubes and 5 cl of water. As soon as the caramel is a deep amber color, pour in the stock all at once (be careful of splashes). The caramel will harden quickly; you must continue stirring with a wooden spoon to gradually dissolve it in the stock.
- Once the caramel has dissolved in the broth, add your meat. The broth should roughly cover the meat. Then, bring to a boil over high heat, stirring the meat occasionally to prevent sticking. The dish is finished when the water has evaporated, leaving a spiced, caramelized syrup that will coat the meat. It's important to maintain a very high heat to evaporate the water quickly. If the heat is too low, the water will take longer to evaporate, and the meat will overcook and fall apart.
- For the side dish, cook Creole-style rice in a saucepan of water. Drain it and mix in the pineapple pieces at the last minute.
Opt for cuts like loin, shoulder, or boneless belly. They withstand long, slow cooking well, resulting in tender meat that absorbs the caramel perfectly.
How can I thicken the sauce if it remains too runny after cooking?
Let it simmer for a few minutes over medium heat to concentrate the sauce. If it remains too thin, add a teaspoon of cornstarch dissolved in a little cold water, then thicken by stirring until you reach the desired consistency.
