Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Vietnamese Sticky Pork
This Vietnamese inspired dish has a slightly sweet and sour twang (thanks to the combo of a small amount of brown sugar or honey, sriracha, soy and fish sauce) but it isn’t sickly sweet like some sweet and sour dishes. With a mild chilli hit it’s family friendly too. And it’s all cooked in one pan (as long as you own one that transfers from hob to oven).
Prep: 10 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 40 minutes
800g pork belly strips
1 tbsp finely chopped ginger
3 garlic cloves crushed
2 tbsp soy sauce
1 1/2 tbsp Sriracha (or chilli sauce)
1 tbsp rice wine
2 star anise
100ml chicken stock
2 tbsp honey or brown sugar
1 tbsp fish sauce
1 tsp sesame oil
100g sugar snaps thinly sliced
4 spring onions sliced
1 tbsp unsalted peanuts chopped (optional)
1 fresh chilli chopped (optional for extra heat)
Heat the oven to 140 fan.
Chop the pork belly into 4cm pieces. Trim off any excess fat, but don’t go mad – belly is a fatty cut.
Combine the pork, soy, sriracha, rice wine, star anise, garlic and ginger in an oven proof pan. Heat on the hob and once the meat starts to take on colour, pour over the stock and transfer to the oven.
Cook for 90 minutes then transfer to the hob.
Add the brown sugar or honey, fish sauce and sesame oil and cook on a high heat until the liquid reduces and the pork starts to look sticky.
Add the sugar snaps and cook for another two minutes finishing with the spring onions, peanuts and extra chilli if you want more heat.
Squeeze over the juice of a lime for extra tang.