Categories: Asian
Ingredients
- 1/2 cup brown sugar
- 1 tbsp water
- 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces
- 1 1/4 cups / 375 ml coconut water (Note 1)
- 1 eschallot / shallot , very finely sliced (Note 2)
- 2 garlic cloves , minced
- 1 tbsp fish sauce
- 1/4 tsp white pepper
- Garnishes:
- Red chilli and finely sliced shallots/green onions
Directions
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Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
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Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
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Stir once or twice while cooking.
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When the liquid has reduced down and the pork is tender (see Note 3 if pork is not yet tender), the fat will separate (see video).
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Stir and the pork will brown and caramelise in the fat.
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Once the liquid is all gone and it’s now stuck on the pork pieces, it’s ready.
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Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.