Entree: Wallis and Futuna – Northern Culinary Region – Porc au Sucre (Caramelized sweet-savory pork simmered in a coconut-scented ginger and lime sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1/3 cup (67 g) packed brown sugar
- 2 tbsp (30 ml) soy sauce
- 1/4 cup (60 ml) coconut milk
- 1/4 cup (60 ml) water
- 3 cloves (9 g) garlic, minced
- 1 tbsp (6 g) grated fresh ginger
- 1 small onion, thinly sliced
- 1 tsp (5 g) sea salt
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. In a heavy skillet or Dutch oven over medium heat, heat 2 tbsp (30 ml) oil. Add the brown sugar and cook, stirring gently, until it melts and turns a deep amber caramel. Immediately add the pork cubes and sear in the caramel, turning to coat so pieces brown on all sides; remove pork to a plate once seared.
2. Add remaining 1 tbsp (15 ml) oil to the pot, sauté the onion until softened, then add garlic and ginger and cook 30 seconds. Return the pork to the pot, stir in soy sauce, coconut milk, water, salt, and pepper, bring to a simmer, cover, and braise gently 25–30 minutes until pork is tender. Finish with lime juice, adjust seasoning, and garnish with chopped cilantro before serving.