Caramelized and Sticky Pork Neck
Difficulty Moderate
Cuisine Thai
Diets Omnivore, Gluten-Free
Yield 4 Servings
Source Prompt
Nutrition Facts
Caramelized and Sticky Pork Neck
A moderate Thai dish perfect for omnivore and gluten-free diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Caramelized Pork
Ingredientssubstitutes
Caramelized Pork
pork bone-in neck steaks
-
1500g
brown sugar
-
100g
Water
-
1tbsp
shallots
-
2pcs
garlic
-
2cloves
ground ginger
-
1tbsp
coconut milk
-
400ml
ground white pepper
-
0.5tsp
fish sauce
-
1.5tbsp
Caramelized Pork Instructions
Prep
1. Remove the bones from the pork neck steaks and rinse the meat thoroughly to remove any bone fragments. Finely chop the shallots, garlic, and ginger.
Cook
2. In a large pot, melt the brown sugar with 1 tablespoon of water over medium-high heat until it turns into a dark caramel.
3. Add the chopped shallots, garlic, and ginger to the caramel and stir to combine.
4. Add the pork pieces to the pot. Handle raw meat with care and wash hands after contact.
5. Pour in the coconut milk and add the white pepper and fish sauce. Bring the mixture to a boil on high heat.
6. Reduce the heat to medium and let the pot simmer uncovered for 1.5 to 2 hours. Stir occasionally until the liquid evaporates and the sugar begins to caramelize around the meat.
7. Once the liquid is reduced and the meat is tender enough to fall apart, continue to cook and brown the meat in its own rendered fat for another 20-30 minutes, stirring to prevent burning.
Side and Garnish
Ingredientssubstitutes
Side and Garnish
white rice
-
400g
spring onions
-
3stalks
cilantro
-
10g
chili peppers
-
1pcs
lime
-
1pcs
Side and Garnish Instructions
Prep
2. Finely slice the spring onions and chili peppers. Roughly chop the cilantro.
Cook
1. While the pork is simmering, cook the jasmine rice according to package instructions.
Serve
3. Serve the sticky caramelized pork over a bed of jasmine rice. Garnish with spring onions, cilantro, and chili. Squeeze fresh lime juice over the top before eating.
Remove the bones from the pork neck steaks and rinse the meat thoroughly to remove any bone fragments. Finely chop the shallots, garlic, and ginger.
In a large pot, melt the brown sugar with 1 tablespoon of water over medium-high heat until it turns into a dark caramel.
Add the chopped shallots, garlic, and ginger to the caramel and stir to combine.
Add the pork pieces to the pot. Handle raw meat with care and wash hands after contact.
Pour in the coconut milk and add the white pepper and fish sauce. Bring the mixture to a boil on high heat.
Reduce the heat to medium and let the pot simmer uncovered for 1.5 to 2 hours. Stir occasionally until the liquid evaporates and the sugar begins to caramelize around the meat.
While the pork is simmering, cook the jasmine rice according to package instructions.
Once the liquid is reduced and the meat is tender enough to fall apart, continue to cook and brown the meat in its own rendered fat for another 20-30 minutes, stirring to prevent burning.
Finely slice the spring onions and chili peppers. Roughly chop the cilantro.
Serve the sticky caramelized pork over a bed of jasmine rice. Garnish with spring onions, cilantro, and chili. Squeeze fresh lime juice over the top before eating.
Remove the bones from the pork neck steaks and rinse the meat thoroughly to remove any bone fragments. Finely chop the shallots, garlic, and ginger.
In a large pot, melt the brown sugar with 1 tablespoon of water over medium-high heat until it turns into a dark caramel.
Add the chopped shallots, garlic, and ginger to the caramel and stir to combine.
Add the pork pieces to the pot. Handle raw meat with care and wash hands after contact.
Pour in the coconut milk and add the white pepper and fish sauce. Bring the mixture to a boil on high heat.
Reduce the heat to medium and let the pot simmer uncovered for 1.5 to 2 hours. Stir occasionally until the liquid evaporates and the sugar begins to caramelize around the meat.
While the pork is simmering, cook the jasmine rice according to package instructions.
Once the liquid is reduced and the meat is tender enough to fall apart, continue to cook and brown the meat in its own rendered fat for another 20-30 minutes, stirring to prevent burning.
Finely slice the spring onions and chili peppers. Roughly chop the cilantro.
Serve the sticky caramelized pork over a bed of jasmine rice. Garnish with spring onions, cilantro, and chili. Squeeze fresh lime juice over the top before eating.
Caramelized Pork
Remove the bones from the pork neck steaks and rinse the meat thoroughly to remove any bone fragments. Finely chop the shallots, garlic, and ginger.
In a large pot, melt the brown sugar with 1 tablespoon of water over medium-high heat until it turns into a dark caramel.
Add the chopped shallots, garlic, and ginger to the caramel and stir to combine.
Add the pork pieces to the pot. Handle raw meat with care and wash hands after contact.
Pour in the coconut milk and add the white pepper and fish sauce. Bring the mixture to a boil on high heat.
Reduce the heat to medium and let the pot simmer uncovered for 1.5 to 2 hours. Stir occasionally until the liquid evaporates and the sugar begins to caramelize around the meat.
Side and Garnish
While the pork is simmering, cook the jasmine rice according to package instructions.
Caramelized Pork
Once the liquid is reduced and the meat is tender enough to fall apart, continue to cook and brown the meat in its own rendered fat for another 20-30 minutes, stirring to prevent burning.
Side and Garnish
Finely slice the spring onions and chili peppers. Roughly chop the cilantro.
Serve the sticky caramelized pork over a bed of jasmine rice. Garnish with spring onions, cilantro, and chili. Squeeze fresh lime juice over the top before eating.
Caramelized Pork
Remove the bones from the pork neck steaks and rinse the meat thoroughly to remove any bone fragments. Finely chop the shallots, garlic, and ginger.
In a large pot, melt the brown sugar with 1 tablespoon of water over medium-high heat until it turns into a dark caramel.
Add the chopped shallots, garlic, and ginger to the caramel and stir to combine.
Add the pork pieces to the pot. Handle raw meat with care and wash hands after contact.
Pour in the coconut milk and add the white pepper and fish sauce. Bring the mixture to a boil on high heat.
Reduce the heat to medium and let the pot simmer uncovered for 1.5 to 2 hours. Stir occasionally until the liquid evaporates and the sugar begins to caramelize around the meat.
Side and Garnish
While the pork is simmering, cook the jasmine rice according to package instructions.
Caramelized Pork
Once the liquid is reduced and the meat is tender enough to fall apart, continue to cook and brown the meat in its own rendered fat for another 20-30 minutes, stirring to prevent burning.
Side and Garnish
Finely slice the spring onions and chili peppers. Roughly chop the cilantro.
Serve the sticky caramelized pork over a bed of jasmine rice. Garnish with spring onions, cilantro, and chili. Squeeze fresh lime juice over the top before eating.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
pork bone-in neck steaks
bacon
pork diced shoulder
pork filet mignon
Instead of
brown sugar
glucose
honey
maple sugar
Instead of
Water
sparkling water
Instead of
shallots
fennel bulbs
garlic
leeks
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
ground ginger
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
coconut milk
whole milk
almond milk
buttermilk
Instead of
ground white pepper
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
fish sauce
gochujang
hoisin sauce
oyster sauce
Instead of
white rice
cornmeal
instant oats
pearled barley
Instead of
spring onions
fennel bulbs
garlic
leeks
Instead of
cilantro
basil
chives
dill
Instead of
chili peppers
bell peppers
eggplant
paprika
Instead of
lime
clementine
grapefruit
lemon