Vietnamese Caramelised Pork

Step 01

Heat the oil in a lidded wok or large casserole and brown the pork in two batches, removing each batch once well coloured.

Step 02

Add a little more oil if needed and fry the shallots until lightly golden then add the garlic and lemongrass for a minute. Add the sugar, star anise and five-spice with 200ml water and the fish sauce then return the pork.

Step 03

Bring to the boil then cover and simmer for about 1½ hours until the pork is tender. Uncover, raise the heat slightly and cook for 10-15 minutes more to reduce the sauce.

Step 04

Serve with steamed jasmine rice, garnished with the shredded spring onions and coriander.