Vietnamese Caramel Pork

My boys ate all on their plate, believe me that’s praise indeed! Will be doing again. I got all the meat out of the cooking dish, to keep warm while I dished up and as I closed oven door, the timer went off!! How’s that for perfect timing. Thanks for sharing your recipes… I’m sure I couldn’t be so unselfish

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

1. 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.
2. 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).
3. get the full instructions @ recipetineats.com

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