Ingredients
- pork bone-in neck steaks 1500.0 g
- brown sugar 100.0 g
- Water 1.0 tbsp
- shallots 2.0 pcs
- garlic 2.0 cloves
- ground ginger 1.0 tbsp
- coconut milk 400.0 ml
- ground white pepper 0.5 tsp
- fish sauce 1.5 tbsp
- white rice 400.0 g
- spring onions 3.0 stalks
- cilantro 10.0 g
- chili peppers 1.0 pcs
- lime 1.0 pcs
Cooking Instructions
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.