Instruction

• step 1 Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over
• Remove with a slotted spoon and set aside
• step 2 Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli
• Cook over a low heat for a couple of mins until just starting to soften
• Add the sugar, fish sauce and 200ml water to the pan and stir everything together
• Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan
• Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy
• Taste and stir in a little more fish sauce, if needed, along with the chilli sauce
• Sprinkle with the spring onions and serve with steamed rice and pak choi