Caramel pork Ingredients: 1 tablespoon of - ground ginger - 30 pieces of - sugar (no matter the color) - 1 - yellow onion - 1 - filet mignon or pork loin for 4 people (800 g) - 50 cl of - hot water - 2 - chicken stock cubes - 1 tablespoon of - 4 spice mix (clove, nutmeg, cinnamon, and pepper) - 3 tablespoons of - soy sauce - 5 cl of - water.
Utensils： 1 salad bowl 1 sauté pan - 1 tablespoon - 1 cutting board cutting boards - 1 kitchen scales -
Total time:
50 min
Preparation:
10 min -
Cooking:
40 min
Phase 1
Cut the pork into bite-sized pieces.
Phase 2
Heat 50 cl of water. Add the two chicken stock cubes, 1 tablespoon of ground ginger, 1 tablespoon of four-spice mix and 3 tablespoons of soy sauce.
Phase 3
In a frying pan, prepare your caramel with the sugar and water.
Phase 4
Once the caramel is ready, add the broth and stir very quickly to dissolve the caramel (which will harden) in the broth.
Phase 5
Once the caramel has dissolved, add the meat and the onion cut into large pieces and put over a very high heat. Let reduce until all the liquid has evaporated (around 25 min) and the meat mixes with the thick caramel-spice mixture.
Phase 6
Enjoy!
Utensils： 1 salad bowl 1 sauté pan - 1 tablespoon - 1 cutting board cutting boards - 1 kitchen scales -
Total time:
50 min
Preparation:
10 min -
Cooking:
40 min
Phase 1
Cut the pork into bite-sized pieces.
Phase 2
Heat 50 cl of water. Add the two chicken stock cubes, 1 tablespoon of ground ginger, 1 tablespoon of four-spice mix and 3 tablespoons of soy sauce.
Phase 3
In a frying pan, prepare your caramel with the sugar and water.
Phase 4
Once the caramel is ready, add the broth and stir very quickly to dissolve the caramel (which will harden) in the broth.
Phase 5
Once the caramel has dissolved, add the meat and the onion cut into large pieces and put over a very high heat. Let reduce until all the liquid has evaporated (around 25 min) and the meat mixes with the thick caramel-spice mixture.
Phase 6
Enjoy!