Soreau - Nha Trang, Vietnam
Nha Trang, Vietnam
Buy This Art Print At






WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Jean-Georges's Pork in Caramel Sauce



 Click Here

"Vegetables are interesting but lack a sense of purpose when
unaccompanied by a good cut of meat."

~ Fran Lebowitz

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!


[Flag Campaign icon]


Pork in Caramel Sauce
Jean-Georges: Cooking at Home with a Four-Star Chef
by Jean-Georges Vongerichten and Mark Bittman, 1998, Broadway Books

"The sweet-and-salty caramel sauce is classic Vietnamese, but Jean-Georges’s addition of shallots, and especially butter, makes this unique."

Makes 4 servings.

1/3 cup sugar
1/4 cup nam pla or nuoc mam (Asian fish sauce)
4 shallots, thinly sliced (use a mandoline if you have one)
1 teaspoon freshly ground black pepper
1 tablespoon Sherry vinegar
1 pound pork or veal loin or tenderloin, cut into 4 equal pieces
1 tablespoon canola, grapeseed, or other neutral-flavored oil
1 tablespoon butter
Coarse salt (optional)

1. Place the sugar in a small, heavy saucepan over medium-high heat.
Cook, shaking the pan occasionally, until it melts and turns the same color
as nam pla – dark golden brown. Remove from the heat and, at arm’s
length (this will spatter), add the nam pla.
2. Return the pan to the stove, turn the heat to low, and add the shallots; cook, stirring, for about 5 minutes, until the shallots are tender and the
sauce is a gorgeous shade of brown. Add 1 teaspoon black pepper and
set aside to cool.
3. Add the vinegar to the sauce and stir. Season the meat very lightly with salt, then place it on a plate with about 2/3 of the sauce.
4. Place the oil in a large skillet and turn the heat to high. When it smokes, add the meat and cook on one side until it browns, about 2 minutes. Turn over the meat and cook on the other side for 1 minutes.
5. Reduce the heat to medium and add the butter, along with half of the sauce from the plate (discard the remaining sauce on the plate). Cook, turning as necessary, until the meat is beautifully browned on both sides. Dress with the reserved sauce, sprinkle with a little coarse salt, if you like, and serve.

Index - Pork Recipe Archives

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: November 06, 2000.