Posted by: Stephlechef | December 26, 2013

Christmas Canapés 2013: part 2 – pork with chilli dipping sauce

Pork with chilli dipping sauce

Simple “chilli” doesn’t really describe this yummy sauce, make it! Use it on noodles, pork, whatever. It’s good. All credit goes to Sainsbury’s magazine Dec 2013, but I can’t find a link- so here’s the (adapted) recipe.


500g pack Sainsbury’s basics streaky pork (it’s thick, like pork belly but cheaper) (they used pork belly)

75g caster sugar

1 red chilli, finely chopped

1 garlic clove, finely chopped

50ml white wine vinegar

1/2 tbsp Thai fish sauce

juice 1/2 lime


1. Fry the chopped chilli and garlic in a little bit of oil (just for a second to cook it off – you can skip this step, but I can’t stand raw garlic)

2. Put the sugar in a pan over a medium heat with 1 1/2 tbsp water and leave it to melt. Once it’s turned a caramel colour (it sometimes seems like you wait an interminably long time, but it happens quick so watch out for burnage), pop it off the heat for a sec and mix in the chilli and garlic (it will sizzle a bit)

3. Stir in the vinegar (as it’s caramel you might need to whisk the vinegar to encourage it) and cook until the super fume-y vinegar-y-ness has gone (about 1-2 mins)

4. Take off the heat completely and stir in the fish sauce and lime juice. Taste it and make sure it’s all balanced and nice, then leave to cool.

5. Rub salt into the pork fat, and then cut the pork into large cubes and lay on a tray (fat up, if possible, to make little squares of crackling). Grill until cooked (mine took about 10mins)

6. Serve hot, with cocktail sticks so you can pick up the pork and dip it in the yummy sauce… or just pour it… or whatever…


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