Ingredients
- 1/2 cup granulated sugar
- 1 cup water
- 1 tablespoon fish sauce
- 1 pound boneless pork shoulder (cut-into 1-inch cubes)
- 1/2 teaspoon salt
- 2 large shallots, chopped
- 1 scallion, thinly sliced
- 35 ounces cooked rice (4 cups cooked, for serving)
How to Make
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Step 1: In bottom of sauce pot, dump the sugar. Place the pot over low heat. When the sugar melts and becomes amber-colored, add the water and fish sauce. (Don't worry if the sugar hardens upon contact with water; it will re-melt as it cooks, forming a sauce).
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Step 2: Add the pork and stir until coated.
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Step 3: Raise the heat to medium low. Add the salt.
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Step 4: Simmer on medium-low heat for 25 minutes.
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Step 5: Be sure to keep this at the lowest simmer possible for a more tender finished product.
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Step 6: Stir in shallots and and cook until translucent, another 5 to 7 minutes. The sauce should now be thick enough to coat the back of a spoon. If that’s not the case, turn the heat up a little and simmer for another 5 minutes until the sauce is further reduced.
We hope you enjoy this recipe!
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