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Caramelised Pork Betel Leaves

Caramelised Pork Betel Leaves

Published on January 27, 2019 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • Difficulty Level

recipename

Combining sweet, savoury and chilli these Caramelised Pork Betel Leaves showcase the best of Asian flavour. This Sydney Food Sisters recipe uses Low GI Sugar for a healthier take. Try these Caramelised Pork Betel Leaves as a starter or finger food for when guests come over.

Caramelised Pork Betel Leaves

TIP: Betel leaves are available from select green grocers and Asian grocers.

Product

CSR Low GI Cane Sugar

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Ingredients

  • ½ cup CSR Low GI Sugar
  • 800g pork scotch fillet, cut into 2cm cubes
  • 2 tbs fish sauce
  • ¼ tsp ground white pepper
  • 3 tbs Kecap Manis
  • 2 garlic cloves, crushed
  • 1 tsp grated ginger
  • ¼ tsp sesame oil

  • To Serve
  • 20 Betel leaves
  • Fresh Mint
  • Fresh Coriander
  • Salted Peanuts
  • Birdseye Chilli, sliced
  • Fresh lime
  • Sesame seeds

Instructions

  1. Add sugar to a non-stick fry pan and place over medium heat. As soon as the sugar has mostly melted add the pork and stir until coated. The sugar will become sticky and may harden. As the next stages of the recipe are followed, the sugar will re-melt.
  2. Stir in the fish sauce, white pepper and Kecap Manis. Cover and cook for 2 mins. Uncover and stir in the garlic, ginger and sesame oil. Reduce heat to low, to a gentle simmer. Simmer for 20 mins, or until the pork looks dark & sticky. Remove from heat.
  3. To serve, top each betel leaf with a heaped tablespoon of pork mixture, mint, coriander, peanuts, chilli, a sprinkle of sesame seeds and a squeeze of lime juice.

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