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Caramelized pork with pickled carrots
30 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 626
  • Fat about 29g
  • Carbohydrates about 50g
  • Protein about 41g
This is needed
This is needed for 4 people
Pickled carrots
  • 0.75 dl rice vinegar
  • 0.25 tsp salt
  • 200 g carrots, cut into thin slices
  • 1 tbsp sugar
Caramelized pork
  • 150 g sugar
  • 4 dl coconut water
  • 800 g pork neck, cut into cubes
  • 1.5 tbsp water
  • 4 garlic clove, cut in half
  • 1 tsp pepper
  • 1 dl water
  • 0.5 dl fish sauce
  • 4 shallot, cut in half
To serve
  • 0.25 bunch peppermint, torn into pieces
  • 0.5 bunch coriander, torn into pieces
  • 1 red chilli, deseeded, cut into rings
  • 2 tbsp lime juice
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And that's how it's done
And that's how it's done
Pickled carrots
Mix the vinegar, sugar and salt in a bowl, add the carrots, cover and leave to infuse.
Caramelized pork
Bring the sugar and water to the boil in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the meat, stir until the meat is covered in the caramel. Pour in the coconut water and water, bring to the boil. Add the shallots and garlic, cover and braise over a low heat for approx. 30 mins., remove the lid, continue to cook for approx. 30 mins. until the liquid has reduced to half the amount. Add the fish sauce and pepper, cook over a medium heat for approx. 30 mins.
To serve
Drain the carrots, mix with the herbs, chilli and lime juice. Serve the meat with the pickles.

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