Vietnamese Carmelized Pork

• Adapted from The New York Times, which adapted from Michael and Thao Huynh
• Serves 4
• 350 mL (1 1/2 cups) sugar
• 900 g (about 2 pounds) pork belly or butt, sliced into thin 3cm-long strips
• 15 mL (1 tablespoon) salt
• 3 mL (about 1/2 teaspoon) freshly ground black pepper
• A few drops fish sauce
• 2 medium-size cloves of garlic, minced
• 5 mL (1 teaspoon) sesame oil
• 2-3 large shallots, sliced
• 4 scallions, thinly sliced, green part only
• Rice for serving.

1. 1. Line the bottom of a medium- to large-sized sauce pot with one cup sugar. Place over low heat. When the sugar melts and starts to turn golden, add pork and stir until coated. Raise the heat to medium low. (The sugar will become sticky and may harden, but don't worry. It will re-melt as it cooks, forming a sauce.)
2. 2. Stir in remaining sugar, salt, pepper, and fish sauce. (Careful not to overdo the fish sauce!) Cover and cook 2 minutes. Uncover, stir in garlic and sesame oil. Lower the heat and simmer to reduce sauce for about 15 to 20 minutes.
3. 3. Stir in shallots and and cook until translucent, about 5 to 7 minutes. The sauce should have a thick consistency now and the pork should be caramelized. If that's not the case, raise the heat and until the sauce is further reduce.
4. 4. Serve on top of rice, and sprinkle with scallions to garnish.

times, sugar, salt, ground black pepper, fish sauce, garlic, sesame oil, shallots, scallions

Taken from www.epicurious.com/recipes/member/views/vietnamese-carmelized-pork-50008188 (may not work)