Mrs. Hues Caramelized Pork in Clay Pot (Thit Kho To) from www.savourasia.com Recipe Maelstrom

• 200g pork (cubed if using pork belly; sliced if using pork shoulder)
• 1Tbsp spring onion, sliced (the white and light green portion)
• 1Tbsp ginger, smashed and minced
• 1tsp hot chili, sliced
• 2Tbsp fish sauce
• 1tsp pepper
• 3Tbsp sugar
• 1/2 cup water
• Fresh coconut, cut into strips (optional)
• cooking oil

1. Marinate pork with fish sauce, ginger, scallions, chilis and pepper.
2. Leave for one hour.
3. Caramel syrup: heat the sugar in a pan over high heat; stir until it melts and then turns golden brown.
4. Immediately pour water to the syrup.
5. Add pork (and coconut if using).
6. Reduce heat to low and simmer, turning meat occasionally until the sauce is reduced and thickened and the meat is cooked through.
7. This will take a lot longer for the pork belly than for sliced pork and will also depend on how large the meat the is cubed (it could be as long as 30-45 minutes).
8. Youll know its done with the pork becomes a dark reddish caramelized color and the fat is somewhat transparent.
9. If the pan starts drying before the meat is done, add another 1/4 cup of water.
10. Usually served with rice.

pork, spring onion, ginger, hot chili, fish sauce, pepper, sugar, water, fresh coconut, cooking oil

Taken from www.chowhound.com/recipes/hues-caramelized-pork-clay-pot-thit-kho-wwwsavourasiacom-11395 (may not work)