Vietnamese Caramel Pork Shoulder

500g pork shoulder / neck, sliced thinly

Base Ingredients

10 Thai shallots soaked and finely sliced (keep the soaking water) 

½ thumb sized piece galangal / ginger sliced 

3 cloves garlic, finely chopped

Pinch Rajah white pepper

2 tbsp coriander seeds

1 large red chilli, finely sliced 

The Braising Liquid

200ml coconut water

100ml chicken stock

150ml Monsoon Valley Rosé Wine (optional) 

4-5 tbsp soft brown sugar or palm sugar

1-2 tbsp fish sauce

Cover the base of a wok with oil and bring it up to a medium heat. Add the coriander seeds and allow to toast for a few seconds before adding the rest of the base ingredients. Add the pork and seer for 4-5 mins. Then remove the meat from the wok (as best you can without removing the base ingredients).

To the base ingredients add the palm sugar and fish sauce. Turn up the heat and allow the liquid to bubble up. Now add the coconut water a little at a time, allowing the liquid to bubble up again in-between. Once all of the coconut water is in, bring to a vigorous boil. Finally add the rosé wine (optional), stock and a dash of the shallot water for added flavour. 

Now add the meat back and leave to cook for an hour and 30 mins. Don’t cover with a lid, rather allow the liquid to reduce. Once you have a sweet and salty sticky sauce, you’re ready to serve it up with steamed rice.