Ingredients

• 1/4 cup (60ml) peanut oil
• 1 cup (150g) finely chopped palm sugar
• 1/4 cup (40g) shredded fresh ginger
• 3 garlic cloves, thinly sliced
• 6 eschalots, peeled, thinly sliced
• 1.2kg pork belly, skin on
• 1/2 cup (125ml) fish sauce
• Juice of 4 drinking coconuts (about 1.1L)
• 1/4 cup (60ml) soy sauce
• 50g fresh dry coconut, grated
• 2 tbs lime juice
• 3 pomelos, peeled, segmented, cut into 2cm pieces
• 1 cup round mint leaves
• 1 cup coriander leaves
• 1/3 cup fried eschalots (see note), to serve
• Coconut rice (see note), to serve

Description

Vietnamese Caramel And Coconut Pork With Pomelo Salad Recipe - Heat Oil In A Large Flameproof Casserole Pan Or Saucepan Over Medium Heat. Add 140g Of Palm Sugar And Cook, Stirring, For 4 Minutes Or Until Sugar Caramelises. Add Ginger, Garlic...

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