Ingredients

Instructions

  1. Make the caramel by heating the sugar in a small, heavy-based pan over a low heat.
  2. Stir constantly until it is moist and thick.
  3. Take off the heat and add the fish sauce.
  4. Return to a low heat and stir until the sugar dissolves.
  5. Add the shallots and pepper to the caramel and leave to cool.
  6. Pour the sauce into a claypot or flameproof casserole.
  7. Add the pork to the sauce.
  8. Cover and simmer for about 30 minutes over a low heat, stirring occasionally.
  9. At the end of cooking, the pork should be in a little rich gravy.
  10. Serve with the egg if using, spooning the gravy over them.