Pork in clay pot

In a small saucepan, combine sugar and water. Set pan over a medium heat and stir until sugar has dissolved.

Increase heat and cook syrup, without stirring, to an amber/caramel colour. Remove from heat and allow caramel to continue to darken a few more minutes in residual heat in pan.

Transfer while still warm to a lidded glass jar, cool. If desired, make larger quantities of caramel and stored unrefrigerated for up to a year.

In a medium-size mixing bowl, combine pork with cooled caramel (caramel must be cool or it will prematurely cook the meat), fish sauce, oil, water and salt; toss to coat with chopsticks. Marinate 15 minutes.

Transfer to a medium-size Vietnamese/Asian clay pot. Bring to the boil, reduce heat to a simmer, cover with a lid and cook 30 minutes until meat is tender and sauce has thickened.

Season with a little freshly ground black pepper and serve hot in the clay pot at the table.

Traditionally pork in clay pot is considered to be a main course, served for lunch or dinner and would be accompanied by a soup, a vegetable dish, and steamed rice.