- 1 1/2 tbsp peanut oil
- 1 lb. pork shoulder steaks, cut into bite-sized chunks
- 2 shallots, finely chopped
- 1 tbsp finely grated ginger
- 1 red chili, deseeded and finely chopped
- 1/3 cup brown sugar
- 1 tbsp fish sauce, plus extra to taste
- 1 tbsp chili sauce, any brand
- 4 spring onions, sliced
- steamed rice, to serve
- Bok choi, to serve
- Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
- Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chili. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 3/4 cups water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chili sauce. Sprinkle with the spring onions and serve with steamed rice and bok choi.