Ingredients:

2 pork fillets
1 tblspn fish sauce
1 tspn caster sugar
2 cloves garlic, crushed
Handful coriander leaves
VIETNAMESE CARAMEL SAUCE
2 tblspns soft brown sugar
2 tblspns caster sugar
2 tblspns olive oil
1 1/2 tblspns fish sauce
1 1/2 tblspns lime juice
1 long red chilli, thinly sliced

Serves: 4

Method:

For the sauce, place the sugars and 2 tablespoons of water in a small saucepan over 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. Add oil, fish sauce, lime juice, and chilli and stir to combine. Set aside.

Combine the fish sauce, sugar and garlic in a shallow dish. Add the pork and leave to marinate in the fridge for 10 minutes.

Lightly oil a chargrill pan, frypan, or bbq grill. Place over medium-high heat and cook pork for 3-4 minutes on each of the 4 sides or until just cooked. Rest for 5 minutes before slicing thickly.

Pour caramel sauce over the meat and serve with coriander leaves.

Contributor: Cam