Vietnamese Caramel Pork

Ingredients

• 1/2 cup / 100g brown sugar, tightly packed
• 1 tbsp water
• 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2″ pieces (Note 1a)
• 1 1/4 cups / 375 ml coconut water (Note 1b)]
• 1 eschallot / shallot , very finely sliced (Note 2)
• 2 garlic cloves , minced
• 1 1/2 tbsp fish sauce
• 1/4 tsp white pepper

Garnishes:

• Red chilli and finely sliced shallots/green onions

Instructions

• 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.
• 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).
• Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
• At around 1.5 hours, 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).
• Stir and the pork will brown and caramelise in the fat.
• Once the liquid is all gone and it’s now stuck on the pork pieces, it’s ready.
• 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.