Caramelized pork with pickled carrots

Caramelized pork with pickled carrots

Total: 2 hr | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 626 kcal
, Fat: 29 g
, Carbohydrate: 50 g
, Protein: 41 g


4 people


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:

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Pickled carrots

¾ dl rice vinegar
1 tbsp sugar
¼ tsp salt
200 g carrots, cut into thin slices

Caramelized pork

150 g sugar
1 ½ tbsp water
800 g pork neck, cut into cubes
4 dl coconut water
1 dl water
4 shallots, cut in half
4 garlic cloves, cut in half
½ dl fish sauce
1 tsp pepper

To serve

½ bunch coriander, torn into pieces
¼ bunch peppermint, torn into pieces
1 red chilli, deseeded, cut into rings
2 tbsp lime juice
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How it's done

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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.

Good to know
Serve with: Jasmine rice
Tip: Use pork belly instead of pork neck.

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