Pork in caramel

4 servings

60 minutes

Pork in caramel is an exquisite masterpiece of Chinese cuisine that combines the sweetness of caramel with the depth of aromatic spices. The origins of this dish trace back to the traditions of southern China, where caramelization is used to create a rich flavor. The meat is fried in golden caramel, absorbing tenderness and spicy notes of star anise, cinnamon, ginger, and garlic. Soy sauce and wine add complexity to the flavor palette, while a garnish of crispy zucchini in sesame crust complements the texture. This dish is perfect for warm family dinners, surprising with its balance of sweet and salty. Served hot with a thick glossy sauce, it offers a true gastronomic delight. Try it and feel the magic of caramel transforming pork into something truly delightful!

Energy value per serving

• Calories: 588.4
• Proteins: 36.1g
• Fats: 36.6g
• Carbohydrates: 28.6g

Ingredients

• Anise (star anise): 1 pc
• Pork: 500 g
• Green onions: 6 pc
• Ginger root: 30 g
• Garlic: 2 clove
• Sugar: 2 tbsp
• Ground cinnamon: 1 tsp
• Dry white wine: 2 tbsp
• Soy sauce: 6 tbsp
• Peanut butter: 3 tbsp
• Zucchini: 1 pc
• Chicken egg: 1 pc
• Sesame seeds: 100 g
• Cornstarch: 4 tbsp
• Salt: to taste

Cooking steps

1. Cut the meat into 3 cm cubes. Finely chop the white part of the green onion, and mince the ginger and garlic.

   Required ingredients:

   • Pork: 500 g
   • Green onions: 6 pieces
   • Ginger root: 30 g
   • Garlic: 2 cloves

2. Heat peanut oil in a wok, add sugar and cook, stirring, until the sugar turns brown, about 2 minutes. Add onion, ginger, garlic, star anise, cinnamon, and salt. Add the meat and fry on high heat, constantly turning the pieces, for 5 minutes. The sauce should coat the meat on all sides.

   Required ingredients:

   • Peanut butter: 3 tablespoons
   • Sugar: 2 tablespoons
   • Green onions: 6 pieces
   • Ginger root: 30 g
   • Garlic: 2 cloves
   • Anise (star anise): 1 piece
   • Ground cinnamon: 1 teaspoon
   • Salt:  to taste

3. Add wine and 4 tablespoons of dark soy sauce to the wok. Pour in enough water to completely cover the meat, but not more. Bring to a boil, reduce the heat, cover with a lid, and simmer for 40 minutes, stirring occasionally.

   Required ingredients:

   • Dry white wine: 2 tablespoons
   • Soy sauce: 6 tablespoons

4. For the garnish, slice the zucchini into 1 cm thick rounds. Beat the egg with 2 tablespoons of soy sauce. Pour the sesame into a flat plate. Coat each zucchini round in starch, then dip in the egg and coat in sesame. Fry the zucchini in hot peanut oil for 1 minute on each side.

   Required ingredients:

   • Zucchini: 1 piece
   • Chicken egg: 1 piece
   • Soy sauce: 6 tablespoons
   • Sesame seeds: 100 g
   • Cornstarch: 4 tablespoons
   • Peanut butter: 3 tablespoons

5. Remove the lid of the wok, increase the heat, and let the sauce thicken for 10 minutes, stirring occasionally. Serve the pork and zucchini immediately on separate plates.

   Required ingredients:

   • Pork: 500 g
   • Zucchini: 1 piece