Hot or cold, sweet pork is the Asian version of versatile sugar-glazed ham.
1 lb Pork loin
1⁄2 cup sugar
3⁄4 cup water, (divided)
2 tbsp Thai Kitchen Premium Fish Sauce
1 tbsp soy sauce (dark soy sauce preferred)
4 shallots, thinly sliced
1 tbsp vegetable oil
Cut pork into 1⁄2 inch cubes. Set aside. In a skillet over medium-high heat, combine sugar and 1⁄4 cup of the water and caramelize, stirring frequently, about 6 to 8 minutes or until light golden brown. Be careful that it does not burn. Stir in the pork and coat with this syrup. Stir in the remaining 1⁄2 cup water, fish sauce and soy sauce. Reduce heat and simmer for about 20 to 25 minutes or until pork is cooked and liquid is reduced to a light syrup. Remove from pan and set aside. Heat oil in skillet and fry shallots until golden brown and crisp. Serve sweet pork as a snack or an entree. Top with crisp shallots.
Makes 4 to 6 servings.
Recipe from Thai Kitchen’s website