Vietnamese-style Caramel Pork

Ingredients

• 1 1/2 tbsppeanut oil
• 1 lbpork shoulder steaks, cut into bite-sized pieces
• 2shallots, chopped
• 1 tbspground ginger, or substitute 1 tsp fresh grated ginger
• 1red chili, chopped
• 1/3 cupbrown sugar
• 1 tbspfish sauce, plus more to taste
• 2 tspchili sauce
• 4scallions, sliced, to garnish
• 10 1/2 ozsteamed rice, to serve
• bok choy, to serve

Method

1. 1

   Heat 1 tbsp of the peanut oil in a wok over high heat and brown the pork in two or three batches, so the pieces sear rather than steam. Lift each batch out with a slotted spoon.

2. 2

   Turn the heat right down and add the last of the oil. Soften the shallots, ginger and chili in it for a couple of minutes, without letting them take on color.

3. 3

   Add the brown sugar, the fish sauce and 200 ml of water. Stir and bring it up to the boil so the sugar melts into the liquid.

4. 4

   Return the pork along with any juices on the plate, then let the pan bubble hard for 8–10 minutes. The sauce should reduce to a glossy syrup that clings to the meat.

5. 5

   Taste it and add more fish sauce if it needs salt, then stir the chili sauce through.

6. 6

   Scatter the scallions over the top and serve with steamed rice and bok choy.