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Vietnamese Caramel Pork
Ingredients
  • ½ 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)
  • 1.5 cups / 375 ml coconut water (Note 1b)
  • 1 eschallot / shallot , very finely sliced (Note 2)
  • 2 garlic cloves , minced
  • 1 ½ tbsp fish sauce
  • ¼ tsp white pepper
  • subheading: GARNISHES:
  • Red chilli and finely sliced shallots/green onions
Steps
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