• Sticky caramelised black pepper pork (Alan Benson)

This super simple recipe is a one-pan solution to sticky, finger-licking pork. 






Skill level

Average: 1.2 (255 votes)


  • 1 kg pork neck, skin removed and cut roughly into 250g pieces, sliced lengthways
  • 4 cm piece of ginger, sliced
  • 4 garlic cloves, crushed
  • ½ bunch of green shallots, white part only
  • 100 ml fish sauce
  • 100 g white sugar
  • 1 tsp salt
  • 2 tbsp cracked black pepper



  • coriander sprigs
  • chilli
  • lime

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the pork neck in a large solid based saucepan and cover with cold water by 2 cm.

Set the saucepan over high heat and bring to the boil. Remove scum from the surface of the water as the temperature rises.

Once boiled and scum removed add the rest of the ingredients. Set the water to a slow boil and allow the water to evaporate completely, approximately 30 to 40 minutes. Once the water has evaporated the sugars will caramelize. Watch carefully you don’t want the caramel to burn.

Carefully roll the pork neck in the caramel to coat well. Remove the pork from the saucepan and pour over any remaining caramel. Serve with coriander sprigs, chilli and fresh lime.


Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.

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