Description
Vietnamese Caramel Pok Belly or Pork Shoulder.
Ingredients
Scale
- 1kg boneless pork shoulder or pork belly, cut into 3cm pieces
- 1/2 cup / 100g coconut sugar
- 1 tbsp water
- 1.5 cups / 375ml coconut water
- 1 eschallot, finely sliced
- 2 garlic cloves, minced
- 11/2 tbsp fish sauce
- pinch white pepper
Instructions
Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and sugar has melted, add the rest of the ingredients.
Stir, then reduce heat to a gentle simmer.
Simmer for 1.5 hours, uncovered, stir a couple of times while cooking.
When the liquid has reduced and the pork is tender, stir continuously while the pork browns and caramelises.
Serve once dark and crispy edges.