Ingredients
- Pork Shoulder Steaks (500g)
- Ground Nut Oil (1 ½ tbsp)
- Brown Sugar (75g)
- Fish Sauce (1 tablespoon)
- Shallots (2 chopped)
- Ground Ginger (1 tablespoon)
- Red Chilli (1 chopped)
- Chilli Sauce (2 tsp)
- Spring Onions (4)
- Pak Choi (To serve)
- Rice (Steamed)
Instructions
Steps
- In a wok, heat 1 ½ tbsp of ground nut oil over high heat and stir-fry 500g pork shoulder steaks in batches until browned. Remove the pork using a slotted spoon and set aside.
- Lower the heat and add the remaining oil. Add 2 chopped shallots, 1 tablespoon ground ginger, and 1 chopped red chilli. Sauté over low heat for a few minutes until softened.
- Stir in 75g brown sugar, 1 tablespoon fish sauce, and 200ml water. Bring to a boil while stirring until the sugar dissolves. Add the pork back into the pan and let it bubble vigorously for 8-10 minutes until the sauce thickens and coats the meat.
- Adjust seasoning with more fish sauce and 2 tsp chilli sauce if desired. Garnish with 4 spring onions and serve with steamed rice and pak choi.