Caramel pork


1 kg pork belly
2 tble fish sauce
2 garlic cloves, chopped
2 shallots, chopped
1/3 tsp cracked black pepper
Vegetable oil for frying
1 1/4 cup of caramel sauce
1/2 cup of fish sauce

Slice the pork belly into two cm strips.
Place in a shallow tray and marinate for 20 minutes
In the two tablespoons of fish sauce, garlic, shallots and pepper.
Place clay pot in pre-heated to 160 degree Celsius, while you fry the pork.
In a hot wok, heat a small amount of oil and sear the pork. Keep tossing the wok so the pork is evenly coloured and does not stick to the wok. Add caramel sauce, fish sauce and water and bring to the boil.
Transfer the contents of the wok to the heated clay pot and cook the oven for approximately one hour until tender.
Remove lid and taste. If desired add a good dash of fish sauce and cook uncovered for a further 15 minutes.

This recipe from Hanoi Cooking Centre