Caramelized Asian Pork Shoulder

• 2 tbsp peanut oil
• 2 1/4 lb pork shoulder, diced
• 8 None shallots, finely chopped
• 2 cloves garlic, minced
• 7 oz palm sugar, finely chopped
• 1/4 cup light soy sauce
• 2 None star anise
• 1 tsp Chinese five-spice powder
• 1 tbsp fish sauce
• 1 None cucumber, sliced into ribbons, to serve
• None None steamed jasmine rice, to serve
• None None sliced chili, to serve

1. Heat 1 tbsp oil in a wok over high heat. Working in batches, stir-fry pork for 4-5 mins, until browned. Set aside.
2. Add remaining oil and stir-fry shallots and garlic for 4-5 mins, until golden. Return pork to pan along with palm sugar, soy sauce, star anise, five-spice powder and 1 cup water. Bring to a boil, reduce heat and simmer, covered, for 2 hours, stirring occasionally, or until pork is very tender.
3. Increase heat to high and bring to a boil. Cook for 5-10 mins, until sauce reduces and thickens. Add fish sauce. Serve with cucumber ribbons, steamed jasmine rice and sliced chili.

peanut oil, pork shoulder, shallots, garlic, palm sugar, light soy sauce, anise, fish sauce, cucumber, steamed jasmine rice, chili

Taken from recipes-plus.com/api/v2.0/recipes/23349 (may not work)