- 3 tablespoons canola oil
- 3 pounds pork shoulder (cut into 1-inch cubes)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 shallots (sliced 1/8-inch)
- 2 cloves garlic (crushed)
- 2 thai chiles (crushed)
- 2 inches ginger (piece, fine julienne)
- 1 cup caramel sauce (1/2 pound palm sugar, ½ cup fish sauce)
- 1 cup pork stock
- 3 cups coconut water
- 1 cup green onion (sliced thin)
- 1/4 bunch cilantro leaves
- 1. Season pork with salt and pepper. Heat oil in a Dutch oven over high heat. Add the pork in batches and sear on all sides for 4-5 minutes or until well browned. Transfer the meat to a clay pot.
- 2. Pour off all but 2 tablespoons of oil and add the shallots, reducing heat to medium and cook for 3 minutes. Add the garlic, chiles and ginger and cook for an additional 3 minutes, stirring frequently. Transfer the cooked aromatics to the clay pot with the pork.
- 3. Add the caramel sauce, pork stock, and coconut water to the clay pot and bring to a simmer. Cover and place in a 350F oven for approximately 1.5 hours, or until the pork is tender, but not falling apart.
- 4. Serve the pork along with the cooking liquid in a bowl and garnish with green onion and cilantro along with a side of steamed rice.