• 450gm of diced pork (or you can used cooked Belly Pork)
  • dark soy sauce 3 tbsp
  • fish sauce 2 tbsp
  • ginger grated to make 1/2 tbsp
  • limes 1, juiced
  • soft brown sugar 85g
  • red chilli ½  seeded and finely chopped
  • cucumber 1


Combine the soy sauce, fish sauce, ginger, lime juice and brown sugar in a saucepan and melt the sugar over a low heat. Bubble, while stirring, until syrupy, then take off the heat to cool slightly. Toss the pork cubes with 100ml of the marinade in a bowl, and leave to marinate in the fridge for at least 30 minutes. Mix the remaining sauce with the chilli and leave at room temperature to use as a dip.

Place the pork cubes with the marinade in a covered pan and gently poach until nearly soft. (obmit this if using precooked belly pork) Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper. Stand the pork pieces on the tray and roast for 20 minutes until golden, sticky and caramelized. Use a swivel vegetable peeler to cut the cucumber into as many strips as you have 2-3 chunks. Ruffle each strip onto a cocktail stick or small wooden skewer and leave in the fridge.

To serve, skewer 2-3 pork piece with one of the cumbered skewers, then arrange on a platter with the bowl of Vietnamese caramel dipping sauce.