Backpacking through Vietnam we ordered this strange sounding dish in a shabby little restaurant in Ho An. It was an enlightening! This is one of our most favourite dishes! And it is done in a breeze! Ready for some exotic flavours?

4 Tbsp vegetable oil
1 cup brown sugar
1 kg pork not too lean (Schopf), cubed in 1.5 cm
1 small dried chilli
1 Tsp ground black pepper
4 small onions (scallions), diced
4 small garlic cloves, diced
4 Tbsp soy sauce
4 Tbsp sesame oil (toasted)
4 Tbsp fish sauce (optional)
2 green onion, sliced in rings

In a hot wok heat oil and stir in sugar. Stir until sugar is disolved. Add pork and stir until browned about 5 minutes. The caramel will form lumps. Add onion and garlic and stir for about 2 minutes. Add soy sauce, sesame oil and fishsauce and cover. Reduce heat to medium and simmer until caramel has dissolved about 5-10 minutes. Uncover, set heat to high and simmer until sauce has thickened and pork is tender and coated in caramel sauce (about 10-20 minutes).
Top with green onions and serve with rice.