This delicious twist on the Chinese favourite is so much healthier than your local takeaway (with none of that gluggy orange sauce!) and is super quick to prepare.
1 cup (250ml) lite cream
1/4 cup (75ml) fish sauce
1 tablespoon finely chopped garlic
2 teaspoons anise seed*, crushed
3/4 teaspoon McCormick® Ground Black Pepper
1/4 teaspoon McCormick® Chinese Five Spice
1/2 cup caster sugar
2 to 3 tablespoons vegetable oil
1 large onion, thinly sliced
750g pork tenderloin, cut into 1/2cm slices
3 cups cooked jasmine rice
1. Mix lite cream, fish sauce, garlic, anise seed, pepper and Chinese five spice in medium bowl. Set aside. Place sugar and ¼ cup water in medium saucepan. Bring to boil on medium heat. Cook 10 to 12 minutes or until golden brown. Carefully whisk in goat milk mixture. Whisk until sugar is dissolved and mixture is well blended. Set aside.
2. Heat 2 tablespoons of the oil in large Frying pan on medium-high heat. Add pork in batches; cook until browned on both sides. Remove pork from Frying pan . Add remaining 1 tablespoon oil to Frying pan, if needed. Add onion; cook and stir 5 minutes or until browned.
3. Stir in caramel sauce; cook and stir 5 minutes on medium heat. Return pork to Frying pan; cook 5 minutes or until heated through. Serve pork over cooked rice.
* Anise seed has the flavor of liquorice, fennel and tarragon and should not be confused for the Star Anise spice.
Which takeaway recipe would you like to see get a healthy makeover?