-
Cut pork into large cubes. Do not discard
fat, for this is a delicious way of cooking it.
-
Heat oil in wok. Stir fry spring onions
gently until golden.
-
Add pork, stir fry until the meat loses
its pinkness.
-
Add sugar, salt and pepper.
-
Continue to stir until meat is browned.
-
Add water and simmer for 1 hour.
-
Add nuoc cham sauce and continue to simmer
until the pork is almost dry.
-
Stir constantly as the pork may burn when
liquid reduces.
-
Serve in serving plate with plain rice.