Step 1

Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.

Step 2

Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).

Step 3

Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.

Step 4

At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).

Step 5

Stir and the pork will brown and caramelise in the fat.

Step 6

Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.

Step 7

Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.