You will lick the plate with this one! Sweet and sticky caramel sauce with a combination of sweet and spicy flavours works perfectly with pork fillet. Tried and tested from my favourite recipe mag- "Delicious"
To serve 4 people
- 1 pork fillet
- 1tbs fish sauce
1 tsp caster sugar- 2 crushed garlic cloves
- handful coriander leaves
Vietnamese Caramel Sauce
- 2 tbs brown sugar
- 2 tbs caster sugar
- 2 tbs light olive oil, + extra to brush
- 11/2 tbs fish sauce
- 11/2 tbs lime juice
- 1 long red chilli, thinly sliced
For the sauce, place the sugars and 2 tbs water in a small saucepanover low heat and cook, stirring until the sugars have dissolved. Increase heat to medium and cook for 2 minutes or until reduced. remove from heat and allow to cool slightly ( not too cool or you will have toffee!) Add oil, fish sauce, lime juice and chilli and stir to combine. Set aside.
Cut the pork fillet in half crossways. Combine the fish sauce, sugar and garlic in shallow dish. Add the pork and leave to marinate for at least 10 minutes in the fridge.
Lightly oil a chargrill pan, place over medium high heat and cook pork on all 4 sides for 3-4 minutes. Rest for a couple of minutes before slicing thickly.
Pour the caramel sauce over the meat and scatter coriander leaves over the top.
I served with lightly stirfried asian greens.
Cutlets
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