Vietnamese-style caramel pork

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Step 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.
2. 2Remove with a slotted spoon and set aside. step 2 Turn the heat right down and add the remaining oil, then stir through the shallots, ginger and chilli.
3. 3Cook 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.
4. 4Let come to a 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.
5. 5ServeTaste and fold in a little more fish sauce, if needed, along with the chilli sauce. Scatter with the spring onions and serve with steamed rice and pak choi.