Vietnamese caramelised pork

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1 kg boneless, rindless pork shoulder or belly, in 3 cm cubes
• 100 g brown sugar
• 1 tbsp water
• 375 ml coconut water
• 1 finely sliced shallot and 2 minced garlic cloves
• 1 1/2 tbsp fish sauce
• 1/4 tsp white pepper
• Chilli and spring onion to serve, optional

Step-by-step method

1. Put sugar and the tablespoon of water in a wide pot over medium heat. Allow it to melt into caramel.
2. Carefully add pork, coconut water, shallot, garlic, fish sauce and pepper; stir.
3. Adjust heat to a steady simmer and cook uncovered for about 1½ hours, stirring occasionally.
4. Check the meat: if still firm with nearly dry sauce, add a little water and continue braising.
5. Once meat is tender and fat separates, stir more often to brown the cubes and coat them in caramel.
6. Serve with rice and, if desired, chilli, spring onion and pickled vegetables.