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Jean-Georges's Pork in Caramel Sauce

"Vegetables are interesting but lack a sense of purpose when
unaccompanied by a good cut of meat."
~ Fran Lebowitz

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Pork in Caramel Sauce
Jean-Georges: Cooking at Home with a Four-Star Chef
by Jean-Georges Vongerichten and Mark Bittman, 1998, Broadway Books

"The sweet-and-salty caramel sauce is classic Vietnamese, but Jean-Georges’s addition of shallots, and especially butter, makes this unique."

Makes 4 servings.

1/3 cup sugar
1/4 cup nam pla or nuoc mam (Asian fish sauce)
4 shallots, thinly sliced (use a mandoline if you have one)
1 teaspoon freshly ground black pepper
1 tablespoon Sherry vinegar
1 pound pork or veal loin or tenderloin, cut into 4 equal pieces
Salt
1 tablespoon canola, grapeseed, or other neutral-flavored oil
1 tablespoon butter
Coarse salt (optional)

1. Place the sugar in a small, heavy saucepan over medium-high heat.
Cook, shaking the pan occasionally, until it melts and turns the same color
as nam pla – dark golden brown. Remove from the heat and, at arm’s
length (this will spatter), add the nam pla.
2. Return the pan to the stove, turn the heat to low, and add the shallots; cook, stirring, for about 5 minutes, until the shallots are tender and the
sauce is a gorgeous shade of brown. Add 1 teaspoon black pepper and
set aside to cool.
3. Add the vinegar to the sauce and stir. Season the meat very lightly with salt, then place it on a plate with about 2/3 of the sauce.
4. Place the oil in a large skillet and turn the heat to high. When it smokes, add the meat and cook on one side until it browns, about 2 minutes. Turn over the meat and cook on the other side for 1 minutes.
5. Reduce the heat to medium and add the butter, along with half of the sauce from the plate (discard the remaining sauce on the plate). Cook, turning as necessary, until the meat is beautifully browned on both sides. Dress with the reserved sauce, sprinkle with a little coarse salt, if you like, and serve.
 

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