Friday, September 03rd 2010

Clay Pot Pork

1/3 cup sugar
3/4 cup chicken broth
1/3 cup fish sauce, preferably vietnamese
2 garlic cloves, thinly sliced
3 shallots, thinly sliced
3 scallions, thinly sliced, separate white and green sections
1 lb boneless pork shoulder, trimmed and cut into 1" cubes
1 teaspoon black pepper; finely ground

Heat sugar in to a deep heavy-bottomed sauce pan over medium heat until fully melted and caramelized. Nice copper color.

Slowly add broth. Be careful because the sugar will bubble and may splatter a bit. If the caramel solidifies, don't worrie just keep heating and it will melt again. Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables translucent.

Season pork with a ground black pepper and add to pot. Simmer very low for 75-90 minutes. Serve with rice and top with scallion greens.