For my second experiment with Everyday Asian I had to try this recipe – I couldn’t resist the promise of barbecue, caramel and chilli so I apologise for posting another pork recipe so soon but I think you will forgive me if you try this out – it is really delicious!
Similarly to the last recipe this has few ingredients and is a really quick and easy dish to prepare. I was curious to know how the caramel sauce would work – I wasn’t sure if it would be too much but it works perfectly thanks to a little sourness from the lime juice and heat from the chilli. I also admit to being a bit sceptical when I removed the pork from its marinade – the fish sauce was quite strong but once cooked it gives the meat the most amazing savouriness – I imagine this is similar to the umami effect of pairing anchovies with lamb. My husband and son wanted to eat the pork straight from the griddle pan. Don’t be put off by the ‘barbecue’ in the title – although I am sure it would be great cooked outside on a char-grill it can also be done on a griddle or frying pan. I didn’t quite reduce the sauce enough – it was still delicious but next time I will give it a little more time on the hob which will make it that little bit thicker and stickier. The recipe says that the pork should be cut in to two pieces however I did 4 which made it that bit quicker to cook.
For the marinade:
- 1 whole pork fillet (about 600g)
- 1 tablespoon fish sauce
- 1 teaspoon caster sugar
- 2 garlic cloves crushed with the flat of a knife
- 2 tablespoons soft brown sugar
- 2 tablespoons caster sugar
- 2 tablespoons water
- 2 tablespoons light flavoured oil (I used sunflower)
- 1½ tablespoons fish sauce
- 1½ tablespoons lime juice
- 1 long red chilli, finely sliced