Directions

Preparing Caramel Sauce

1. Melt sugar in a saucepan over medium-low, stirring often (10–12 mins). Do not rush or it may burn.
2. When fully melted and starting to boil, remove from heat. Slowly stir in fish sauce. Be cautious as the liquid may bubble.
3. Use at once, or cool and store in an airtight container in a cool cupboard for up to 3 months.

To Cook

1. Season pork with salt and ½ of the pepper. Heat 3 tbsp oil in a cast iron pan over medium-high. Fry pork ribs and shoulders in batches, turning once or twice, until golden (5–8 mins). Drain on a wire rack.
2. Leave 2 tbsp of the frying oil in the pan, discard the rest. Sauté shallots over medium heat until soft, then add garlic, chillies, and ginger. Cook for 3 mins.
3. Transfer mixture to a clay pot. Add in the fried pork, remaining pepper, caramel sauce, stock, and coconut water. The liquid should almost cover the meat (top up with water if needed).
4. Bring to a boil, then reduce to a vigorous simmer. Cover and cook for 45 mins until meat is tender but not falling off the bone.
5. Add hard-boiled eggs, cover again, and simmer 5 mins to absorb colour and flavour.
6. Serve hot with steamed rice.