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
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