Clay Pot Pork

Directions

1. 1
   Put the sugar in a medium-size heavy-bottomed pot and cook over medium heat, shaking gently every once in a while, until it starts to melt.
2. 2
   Start stirring with a fork and continue, crushing clumps of sugar so that the sugar melts evenly.
3. 3
   When the sugar is liquid, continue to cook for another minute or so until it darkens, then remove from heat.
4. 4
   Combine the chicken stock and fish sauce and carefully add at arms length to the sugar (it will splutter and pop).
5. 5
   Turn heat to medium high, return sugar mixture to the heat, and cook, stirring constantly, until well combined.
6. 6
   (If the sugar clumps when you add the liquid, dont worry, it will melt again.)
7. 7
   Add the shallots, garlic, ginger, pepper, chili if using, and the white portion of the scallions.
8. 8
   Cook, stirring frequently, until the shallots are nicely softened, 2 to 3 minutes.
9. 9
   Add pork to the pot and bring the liquid to a boil.
10. 10
    Reduce the heat to low, partly cover and simmer gently, stirring occasionally and adding a splash of stock or water if the pan looks too dry, until the pork is very tender and the liquid has reduced to a medium-thick sauce, about 1 hour.
11. 11
    Remove from heat, add the green part of the scallions, and serve over steamed white rice.