Fish Sauce Pork Stew

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   1.Heat the oil in a large saucepan. When it is hot, stir in the sugar and cook until it browns slightly. Add the pork cubes and cook, basting with the sugar mixture, until they are browned.

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   2.Add the fish sauce and soy sauce, and stir-fry for 1 minute. Pour over enough cold water just to cover and bring to the boil.

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   3. Reduce the heat to low and simmer, uncovered, for 2 to 2t hours, or until the liquid has reduced by about half, and the meat is very tender.

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   4. Add the spring onions

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   (scallions) and sliced eggs and simmer for 5 minutes before serving.

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   Note: This is a northern Vietnamese dish, often served during the New Year festival. Belly or bacon of pork is probably the cut the Vietnamese would use but if you prefer leaner meat use blade or even leg.

* Per serving · 4 servings · Values may vary.

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