A classic of Asian cuisine revisited with our 5-spice blend from the Levant. A stewed, generous and deeply fragrant recipe, where the aniseed and warm notes of the spices perfectly balance the sweetness of the caramel.
Ingredients (4 people)
For the marinade:
- 800 g pork shoulder
- 2 tablespoons sesame oil
- 2 tablespoons grapeseed oil
- 3 to 4 kaffir lime leaves
- 2 teaspoons Maison Barthes 5-spice blend from the Levant
- 1 piece fresh grated ginger
- 1 teaspoon galangal
- 4 tablespoons light soy sauce
For cooking:
- 2 red onions, thinly sliced
- 2 tablespoons grapeseed oil
- 1 tablespoon sesame oil
- 1 teaspoon 5-spice blend from the Levant
For the caramel:
- 120 g brown sugar
- 5 to 6 tablespoons water
Preparation
1. Prepare the marinade.
Cut the pork shoulder into pieces. 
In a large bowl, mix:
- the oils,
- the kaffir lime leaves,
- the 5-spice blend from the Levant,
- the ginger,
- the galangal,
- the light soy sauce.
Then add the pork pieces and mix thoroughly to coat the meat well.
Marinate for at least 6 hours in the refrigerator (ideally overnight).
2. Prepare the caramel
In a saucepan, pour the brown sugar and water.
Heat gently without stirring until an amber caramel is obtained.
Remove immediately from heat.
3. Cooking
In a casserole dish or large frying pan, heat the oils.
Add:
- the red onions,
- the 5-spice blend from the Levant.
Sauté for a few minutes to develop the aromas.
Then add the marinated pork and sear the meat over high heat until lightly browned.
Then pour the caramel over the meat and mix gently.
Lower the heat and simmer for about 45 minutes, covered, until the meat is tender and lightly caramelized.
Tips & accompaniment
Serve this caramel pork with:
- jasmine rice,
- sautéed vegetables,
- or fresh herbs (coriander, spring onion).
The 5-spice blend from the Levant brings warm, aniseed and slightly woody notes that perfectly enhance the sweetness of the caramel and the richness of the stewed pork.
