Step 1 of 6
Vietnamese-style Caramel Pork
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.
Step 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.
Step 3
Add the brown sugar, the fish sauce and 7/8 cup of water. Stir and bring it up to the boil so the sugar melts into the liquid.
Step 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.
Step 5
Taste it and add more fish sauce if it needs salt, then stir the chili sauce through.
Step 6
Scatter the scallions over the top and serve with steamed rice and bok choy.
