Sweet Pork Condiment

1. Trim the pork shoulder and cut it into small dice no larger than 1 cm, removing any large lumps of connective tissue but leaving a little fat for richness.
2. Peel and finely mince the shallots and garlic, then warm the vegetable oil in a heavy saucepan over medium heat and gently fry them until soft and fragrant, about 2 minutes, without letting them brown.
3. Add the diced pork and stir-fry for 4 to 5 minutes until it loses its raw pink colour and the surface is lightly seared.
4. Pour in the water and add the palm sugar, brown sugar, light soy sauce and fish sauce, stirring until the sugars fully dissolve.
5. Lower the heat to a gentle simmer and cook uncovered for 35 to 45 minutes, stirring often, until the pork is fork-tender and cooked through to at least 71 C (160 F) and the liquid has reduced to a thick, glossy, syrupy glaze that coats the meat.
6. Season with white pepper and a little salt to taste, then continue stirring over low heat for a final 2 to 3 minutes so the condiment turns sticky and deeply caramelised.
7. Cool slightly before serving; spoon over steamed rice, rice noodles or fresh herbs, and store any leftovers covered in the refrigerator for up to four days.

You'll use: Frying pan / skillet · Saucepan · Pan · Steamer