Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pickled carrots
Caramelized pork
To serve
How it's done
Pickled carrots
Mix the vinegar, sugar and salt in a bowl, add the carrots, cover and leave to infuse.
Caramelized pork
Bring the sugar and water to the boil in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the meat, stir until the meat is covered in the caramel. Pour in the coconut water and water, bring to the boil. Add the shallots and garlic, cover and braise over a low heat for approx. 30 mins., remove the lid, continue to cook for approx. 30 mins. until the liquid has reduced to half the amount. Add the fish sauce and pepper, cook over a medium heat for approx. 30 mins.
To serve
Drain the carrots, mix with the herbs, chilli and lime juice. Serve the meat with the pickles.
| Serve with: | Jasmine rice |
|---|---|
| Tip: | Use pork belly instead of pork neck. |
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