The sauce can be made prior to cooking the pork for ease of serving.
Ingredients
- 2 x 350g pork fillets
- Garlic salt and freshly ground black pepper
- 1 tablespoon cooking oil
Asian Caramel Sauce
- ½ cup brown sugar
- 1/3 cup red wine vinegar
- 3 star anise
- 1 cup chicken stock
- 1 tablespoon fish sauce
- Squeeze lime juice
- 2 teaspoons cornflour
Method
- Preheat the oven to 180oC (160oC fan bake).
- Generously season the pork fillets with garlic salt and pepper.
- Heat the cooking oil in an oven proof frying pan over a medium/high heat.
- Sear the pork on all sides then place the frying pan in the oven for 6 – 10 minutes or until the internal temperature reaches 63oC. This is a great temperature to get the pork to for medium succulence. Set aside on a warm plate and cover with foil.
Asian Caramel Sauce
- In a medium saucepan combine the brown sugar, red wine vinegar and star anise. Stir while it comes to a boil then simmer for 5 minutes.
- Add the chicken stock to the sauce and reduce by half – about 7 minutes.
- Add the fish sauce and lime juice and simmer for 2 minutes. Tip in any pork resting juices.
- Mix the cornflour with a little water and add to the sauce to thicken.
- To serve, slice the pork fillets and drizzle with the Asian Caramel Sauce.