Step 1

Place the sugar in a small saucepan over medium heat. Cook, shaking occasionally, for 5 minutes or until caramelised. Remove from heat. Carefully stir in the warm water. Set aside for 5 minutes to cool slightly.

Step 2

Combine the sugar mixture, pork, green shallots, eschalots and fish sauce in a large bowl. Season with pepper. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

Step 3

Preheat a chargrill or barbecue plate on medium-high. Add oil to pork mixture and stir to combine. Cook one-third of the pork on the preheated grill, turning occasionally, for 10 minutes or until just cooked. Transfer to a plate. Repeat in 2 more batches with remaining pork.