Vietnamese-style caramel pork

Instructions

1- step 1 Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over.

2- Remove with a slotted spoon and set aside.

3- step 2 Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli.

4- Cook over a low heat for a couple of mins until just starting to soften.

5- Add the sugar, fish sauce and 200ml water to the pan and stir everything together.

6- Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan.

7- Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy.

8- Taste and stir in a little more fish sauce, if needed, along with the chilli sauce.

9- Sprinkle with the spring onions and serve with steamed rice and pak choi.