Vietnamese Caramel Pork With Black Pepper 5 Points Food

MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK

Steps:

• Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)
• Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.
• Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

VIETNAMESE CARAMEL PORK WITH BLACK PEPPER - 5 POINTS

Steps:

• Spray a large nonstick wok or high-sided skillet with nonstick spray and set over high heat.
• Add the scallions and garlic; stir-fry until softened, about 1 minute.
• Add the pork and stir-fry until browned, about 3 minutes.
• Transfer the content of the wok to a bowl and set aside.
• Return the wok to the heat and add the sugar; cook, stirring, until melted, lightly browned, and caramelized, about 30 seconds.
• Slowly stir in the broth.
• The caramel may form a hard lump.
• Continue cooking, stirring constantly, until the sugar melts again and the broth boils, about 20 seconds.
• Stir in the fish sauce and pepper, then return the pork, vegetables, and juices to the wok.
• Cook, stirring constantly, until the sauce reduces to a glaze, about 2 minutes.
• Serve at once.