Vietnamese Pork

On 9th October 2014, This was dinner

I can’t post a link as this meal comes from the 25th Anniversary edition of BBC Good Food Magazine. So go out and buy it a) because it’s got some good articles and b) it’s a great recipe issue.

This was an extremely tasty meal, just look at that sticky, stick pork. And who doesn’t want something extra tasty that doesn’t take too much effort?


  • trim & cut some pork shoulder into bite sized pieces
  • finely chop some shallots
  • peel & grate some ginger
  • finely chop a red chilli
  • slice some spring onions
  • get some oil, fish sauce, chilli sauce pak choi & seasoning ready


Heat some oil in a pan and get it up high. Stir fry the pork pieces in batches until browned. Remove and pop to one side.

Turn the heat down and add a little more oil, cook the shallots, ginger and chilli for a couple of minutes then add the sugar, fish sauce and some water, stirring well.

Bring to the boil, ensuring the sugar has dissolved and pop the pork back in. Bubble hard for about 10 minutes,the sauce will thicken and turn glossy.

Add some seasoning and a little more fish sauce if required, along with some chilli sauce. Turn off the heat and add pak choi leaves to wilt a little.

Serve with rice.



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