Candy pork recipe: Sweet and sticky delight for dinner

Ingredients for Candy pork

• 225 g palm sugar, finely chopped (dark brown sugar can be substituted)

• 180 ml fish sauce

• 45 ml rapeseed oil

• 1,800 g boneless pork shoulder, cut into 5 cm by 7.5 cm chunks

• kosher salt and freshly ground black pepper

• 120 g thinly sliced shallots

• 1 piece fresh ginger, 5 cm by 2.5 cm, peeled, julienned

• 2 cloves garlic, peeled, crushed

• 2–3 Thai chillies (substitute 1 serrano chilli), stemmed, crushed

• 720 ml coconut water

How to make Candy pork

1. Place the palm sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook for 8–10 minutes, stirring frequently until the sugar melts and becomes smooth. When melted, remove the pan from the heat and slowly stir in the fish sauce. If the mixture seizes, return it to low heat, stirring until smooth.

2. Preheat the oven to 150°C (fan) / 160°C (conventional).

3. In a large casserole dish over high heat, heat the canola oil. Season the pork pieces on all sides with salt and pepper.

4. Once the oil is hot, add some of the pork pieces and sear until well browned on all sides, about 8 minutes. Transfer the browned pork to a rimmed baking tray and repeat with the remaining pieces.

5. When all the pork is browned, reduce the heat to medium and add the shallots. Cook, stirring for about 2 minutes until softened, then add the ginger, garlic, and chillies, cooking for a further minute.

6. Return the browned pork and any accumulated juices to the casserole dish. Add the caramel sauce and coconut water, ensuring the pieces of meat are poking above the level of the liquid. If they are completely submerged, transfer the meat and liquid to a different pot.

7. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover the dish and transfer it to the oven.

8. After 15 minutes, uncover the pot; the liquid should be simmering gently. If it is bubbling too vigorously, reduce the oven temperature to 135°C (fan) / 145°C (conventional).

9. Cook for 70 minutes—the meat should be tender but not falling apart. Uncover the pot and continue cooking for an additional 30 minutes until the exposed bits of pork are caramelised and the meat is tender.

10. Remove from the oven and serve with steamed rice.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.