1½ tbsp groundnut oil
500g pork shoulder steaks, cut into bite-sized chunks
1 tbsp finely grated ginger
1 red chili, deseeded and finely chopped
75g brown sugar
1 tbsp fish sauce, plus extra to taste
1 scallion, green end only, chopped
steamed rice, to serve
pak choi, to serve
Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
Turn the heat right down and add the remaining oil, then stir in the ginger and chili.
Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together.
Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan.
Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy.
Taste and stir in a little more fish sauce, if needed. Sprinkle with the scallion and serve with steamed rice and pak choi.
Recipe adapted from: Good Food