Ingredients
Pork Shoulder Steaks500g
Ground nut oil1 ½ tbsp
brown sugar75g
Fish sauce1 tablespoon
Shallots2 chopped
ground ginger1 tablespoon
Red chilli1 chopped
Chilli Sauce2 tsp
Spring onions4
Pak ChoiTo serve
RiceSteamed
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.