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Photo of Chilli-caramel pork by WW

Chilli-caramel pork

Total Time
35 min
15 min
20 min
Bright greens and flat rice noodles combined with succulent pork and fresh chilli make this authentic dish worthy of a Thailand street stall


Oil spray

1 x 3 second spray(s)

Pork fillet or tenderloin, raw

675 g, (buy 750g), fat trimmed


2 clove(s), thinly sliced

Fresh ginger

15 g, (3cm piece), peeled, cut into matchsticks

Fresh red chilli

1 whole, long, thinly sliced

Brown sugar

¼ cup(s), (55g)

Lime juice

¼ cup(s), (60ml)

Fish sauce

2 tbs

Kecap manis

2 tbs

Fresh rice noodles

600 g, wide, flat

Bok choy

2 bunch(es)

Green shallot(s)

3 individual, green, thinly sliced


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add pork and cook, turning, for 3–5 minutes or until browned. Transfer to a plate. Add garlic, ginger and chilli to same pan and cook, stirring, for 1 minute.
  2. Add sugar, juice, f ish sauce, kecap manis and ¼ cup (60ml) water. Bring to the boil. Return pork to pan and reduce heat to low. Simmer, covered, turning pork occasionally, for 5 minutes. Uncover and simmer for 8–10 minutes or until pork is cooked to your liking and sauce has slightly thickened. Transfer pork to a plate. Cover pork with foil and set aside to rest for 5 minutes before slicing thickly. Reserve sauce in pan and cover to keep warm.
  3. Meanwhile, prepare noodles following packet instructions. Boil, steam or microwave bok choy until just tender. Drain.
  4. Serve noodles topped with bok choy and sliced pork. Drizzle with reserved sauce and sprinkle with shallots.


SERVING SUGGESTION: Steamed broccolini and snow peas. TIPS: Kecap manis is a thick, dark Indonesian soy sauce. It is available in the Asian section of most supermarkets. Fresh rice noodles are available near the fresh pasta and sauces in the refrigerated section of most supermarkets.