Caramel Pork with Strawberry Vinegar

• Prep time: 45 min

Ingredients

Serves 4 to 6

• 1 kg pork shoulder (collar)
• 5 g fresh ginger
• 1/2 yellow onion
• 1 garlic clove
• 75 g soy sauce
• 300 ml veal stock
• 400 g strawberry vinegar
• 100 g granulated sugar
• 30 Sichuan peppercorns
• Spring onion (scallion), as needed
• Golden sesame seeds, as needed

Preparation

• Cut the pork shoulder into 3 x 3 cm cubes. Place in a bowl and add the marinade: chopped onion, minced garlic, chopped ginger, Sichuan pepper, and soy sauce. Mix well and refrigerate for at least 30 minutes.

• Once marinated, drain the pork but keep the marinade! Start a caramel over high heat with the sugar and strawberry vinegar in a clean saucepan. The caramel is ready when the vinegar becomes thick and bubbly. Add the pork cubes, stir well, and cook for 2 minutes to coat the meat. Add the marinade and reduce the heat to medium. Cook for 8 minutes. Then add the veal stock, stir, and remove the pork. Let the sauce reduce for about 15 minutes until it reaches a glossy, coating consistency.

• Finely slice the spring onion on a bias.

• Serve the caramel pork with Thai rice. Garnish with the sliced spring onion and toasted sesame seeds.

• Enjoy!