Vietnamese Caramel Pork
""Thit Kho To" - Tender pork in a sweet savoury glaze. It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces! Traditionally made with pork belly which I find too fatty for this recipe, I prefer using shoulder (butt) because it's still beautifully juicy. It's not meant to be saucy, but you don't need it because the pork is so juicy and all the flavour is inside it. Recipe VIDEO below...."
INGREDIENTS
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1/2 cup / 100g brown sugar, tightly packed
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1 tbsp water
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1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces (Note 1a)
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1 1/4 cups / 375 ml coconut water (Note 1b)
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1 eschallot / shallot , very finely sliced (Note 2)
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2 garlic cloves , minced
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1 1/2 tbsp fish sauce
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1/4 tsp white pepper
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Garnishes:
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Red chili and finely sliced shallots/green onions
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