Vietnamese-style Caramel Pork

Ingredients

• 1 1/2 tbspgroundnut oil
• 500 gpork shoulder steaks, cut into bite-sized pieces
• 2shallots, chopped
• 1 tbspground ginger, or substitute 1 tsp fresh grated ginger
• 1red chilli, chopped
• 75 gbrown sugar
• 1 tbspfish sauce, plus more to taste
• 2 tspchilli sauce
• 4spring onions, sliced, to garnish
• steamed rice, to serve
• pak choi, to serve

Method

1. 1

   Heat 1 tbsp of the oil in a wok over high heat. Stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.

2. 2

   Turn the heat right down and add the remaining oil. Stir in the shallots, ginger and chilli and cook over low heat for a couple of minutes until just starting to soften.

3. 3

   Add the sugar, fish sauce and 200ml water. Stir and bring to the boil so the sugar dissolves, then return the pork to the pan.

4. 4

   Bubble vigorously for 8–10 minutes until the sauce thickens and becomes glossy, coating the meat. Taste and add more fish sauce if needed, then stir in the chilli sauce.

5. 5

   Sprinkle with spring onions and serve with steamed rice and pak choi.