Clay Pot Pork

Name: Clay Pot Pork
Ingredients: 1/3 cup sugar; 3/4 cup chicken broth or 3/4 cup water; 1/3 cup vietnamese fish sauce (nam pla); 3 shallots, thinly sliced; 2 garlic cloves, thinly sliced; 3 scallions, thinly sliced on the bias with white and green parts kept separate; 1 lb trimmed boneless pork shoulder, cut into 1-inch cubes; 1 teaspoon finely ground black pepper

8 ingredients

4 steps

Ingredients

1/3 cup sugar
3/4 cup chicken broth or 3/4 cup water
1/3 cup vietnamese fish sauce (nam pla)
3 shallots, thinly sliced
2 garlic cloves, thinly sliced
3 scallions, thinly sliced on the bias with white and green parts kept separate
1 lb trimmed boneless pork shoulder, cut into 1-inch cubes
1 teaspoon finely ground black pepper

Directions

1

Place sugar in a heavy-bottomed saucepan over medium heat. Allow to remain over heat until fully melted, and approximately the color of a US copper penny.
2

Carefully add broth. It will steam and bubble wildly, and the caramel WILL seize. This is expected, and as you continue to apply heat, the caramel will dissolve back into a nice syrup.
3

Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables soften.
4

Sprinkle pork with ground black pepper. Toss to coat, and add to pot. Simmer very low for 75-90 minutes. Serve with rice and top with scallion greens.