Candy possum (sheet version)
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The Farang candy butt was a sensation in its day. It takes a lot of time to make a restaurant version, so we made an everyday version of it in a couple of hours, and it’s absolutely great!1 to 5 chillies (to taste and spiciness) 2 cm of ginger 1 garlic 1 tbsp of five-spice toasted sesame seeds for garnish
Peel and slice the onion. Cut the kassler into cubes of a couple of centimetres. Place both in the bottom of a pot and cook in the middle for a moment until the fat starts to come off the pork. Bake.
Peel and finely chop the ginger. Cut off the stem of the whole garlic.
Add all the remaining ingredients and seasonings to the pot. Stir well. Add a glass of water and simmer the caramel sauce under the lid on low heat for about 1.5h. Stir in the water. Add water if it threatens to dry out.
The candy pork is ready when the pork is tender and the sauce is syrupy and has a caramel-like sweetness and flavour!
Asian chilli Pork
