1. Make the caramel by heating the sugar in a small, heavy-based pan over a low heat. 2. Stir constantly until it is moist and thick. 3. Take off the heat and add the fish sauce. 4. Return to a low heat and stir until the sugar dissolves. 5. Add the shallots and pepper to the caramel and leave to cool. 6. Pour the sauce into a claypot or flameproof casserole. 7. Add the pork to the sauce. 8. Cover and simmer for about 30 minutes over a low heat, stirring occasionally. 9. At the end of cooking, the pork should be in a little rich gravy. 10. Serve with the egg if using, spooning the gravy over them. ---------------------------------------------------------------------------
Nutrition
Ingredients
