Japanese Caramelized Pork
Ingredients for 2 people:
400 gr of pork loin or loin loin
1 clove of garlic
2 cs of soy sauce
1 tbsp fish sauce or nuoc mân
1/2 tsp powder
1 teaspoon of chili puree
150 ml of liquid caramel
1 glass of water
Start by cutting the meat into small pieces or slices, and brown it on all sides in a hot saucepan with a little oil and add the crushed garlic clove and pepper.
Once the meat is lightly browned pour the soy sauce, the fish sauce, the 5 spice powder mix well, then add the caramel and a glass of water (150 ml).
Mix again, cover and let reduce on very low heat for 45 minutes.
Add the onions cut into wedges after 15 minutes of cooking, otherwise they melt in the sauce.
Lift the lid all the time 5 minutes to mix and check that the caramel makes very small bubbles and does not cremate or dry.
When the mixture is smooth you can put out the fire and keep covered time to go to table.
With a bowl of vinegar rice or Chinese paste