•  ¾ cup (165g) caster (superfine) sugar
•  2 x 400g pork fillets, trimmed and halved
•  2 tablespoons fish sauce
•  2 cloves garlic, crushed
•  1 teaspoon sesame oil
•  2 green onions (scallions), sliced
•  hoisin peanut dipping sauce, to serve

  Place the sugar in a saucepan over high heat and cook, without stirring, for 2–3 minutes or until caramelised.+ Add the pork and cook for 1–2 minutes or until golden on all sides. Reduce the heat to low, add the fish sauce, garlic, oil and green onion and cook for 15 minutes or until cooked through and sauce is sticky. Slice and serve with dipping sauce or use in a variety of recipes. Serves 4

  + The sugar will be a rich golden in colour when caramelised.

  ++ This recipe can easily be halved or make the full quantity and store in an airtight container in the fridge for up to 2 days.