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Le Chaudron recipe
Porc au caramel (Cookéo)
Caramel pork (Cookeo)
⏱ 30 minServes 4Medium480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
700 g (25 oz)pork shoulder
4 tbspsugar
5 tbspsoy sauce
2 clovesgarlic
200 ml (¾ cup)hot water
1 tspgrated ginger
2scallions
- 700 g (25 oz) pork shoulder
- 4 tbsp sugar
- 5 tbsp soy sauce
- 2 cloves garlic
- 200 ml (¾ cup) hot water
- 1 tsp grated ginger
- 2 scallions
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the pork into large cubes. Run the BROWN mode for 4 minutes and melt the sugar into an amber caramel.
- Add the pork and sear on BROWN mode for 4 minutes to coat in the caramel.
- Add the soy sauce, hot water, pressed garlic and grated ginger and stir.
- Close the lid and run PRESSURE COOK mode for 15 minutes.
- Carefully release the pressure, open the lid and check the meat is tender and glazed.
- Switch to SIMMER mode for 5 minutes, lid off, to reduce the caramel. Sprinkle with green onions and serve hot.
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