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Sticky Pork with Asian Salad

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Ingredients

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Pork

  • 1/2 cup brown sugar
  • 800 g pork spare ribs (, cut into 2cm chunks)
  • 1 cup water
  • 2 garlic cloves (, minced )
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp dark soy
  • 1/2 tsp ground white pepper

Salad

  • 1 small baby cos lettuce (, sliced thinly)
  • 1/4 red cabbage (, sliced thinly)
  • 1 green apple (, sliced into matchsticks)
  • 2 carrots (, julienned)
  • 200 g snowpeas (, sliced thinly )
  • 6 small radishes (, sliced into matchsticks)
  • 1/2 bunch coriander leaves (, to serve)

Salad Dressing

  • 1 long red chilli (, finely chopped)
  • 2 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp honey

Instructions

Sticky Pork

  1. In a medium saucepan, add brown sugar with one tablespoon of water and cook over a high heat until a dark, sticky caramel forms. 
  2. Add pork to the pot and toss to coat. Add water and bring mixture to the boil. Skim off any impurities from the water as they surface. Stir in garlic, fish sauce, soy sauce and dark soy. Reduce the heat to low and allow to simmer uncovered until the pork is tender and the sauce has reduced down to a thick and sticky coating (approximately one hour).

Salad and salad dressing

  1. To make the dressing, combine chilli, lime juice, oil and honey in a bowl and whisk until emulsified. Place all chopped fruit and vegetables on to serving plates in a circle.

  2. When pork is cooked, divide into four portions and place into the centre of the salad. Drizzle dressing over the top of the salad and pork.

Find it online: https://eatnik.com.au/sticky-pork-with-asian-salad/