Caramelised Coconut Pork with Lemongrass and Ginger (gf)
Slow cooking pork in a caramelised coconut cream sauce with heady aromatics is a simple way to create a sweet/savoury dish that’s quite addictive.
3 tablespoons brown sugar
1 tablespoon water
4 tablespoons fish sauce
½ cup coconut cream
450 grams boneless pork fingers, skin-off, cut in half
2 carrots, thickly sliced
1 large red onion, quartered
1 long red chilli
1 stalk lemongrass, smashed open with a rolling pin
1 thumb ginger, sliced
2 cloves garlic, roughly chopped
2 tablespoons tamari
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 whole star anise
Preheat the oven to 160˚C fan bake.
Put the sugar and water in a medium ovenproof pot and bring to the boil, stirring to dissolve the sugar. Cook for 1-2 minutes to caramelise, stirring
