Caramelized Asian Pork Shoulder

• 2 tablespoons peanut oil
• 2 1/4 pounds pork shoulder diced
• 8 shallots finely chopped
• 2 cloves garlic minced
• 7 ounces palm sugar finely chopped
• 1/4 cup light soy sauce
• 2 star anise
• 1 teaspoon chinese five spice powder
• 1 tablespoon fish sauce
• 1 cucumber sliced into ribbons, to serve
• jasmine rice steamed, to serve
• chili sliced, 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, sugar, light soy sauce, anise, chinese five spice, fish sauce, cucumber, jasmine rice, chili

Taken from www.yummly.com/recipe/Caramelized-Asian-Pork-Shoulder-1406462 (may not work)