5 tbsp caster sugar
3 tbsp Nam pla (fish sauce)
3 spring onions - sliced thinly
3 cm fresh ginger - peel and grate
1 piece lemongrass
Pinch salt and pepper
300 g belly pork (with the fat) - cubed
8 whole tiger prawns - raw
1 of each chinese greens e.g. Bok Choi, Chinese Broccoli and Spinach - cut into small pieces and boil until tender
4 tbsp rice vinegar
2 tbsp water

METHOD

To make the caramel - place 4 tbsp of the sugar into a small saucepan and heat slowly until golden. Add the nam pla carefully as the mixture will spit. Stir and leave to simmer for 2-3 minutes. Add the spring onions, ginger, lemongrass, salt and pepper. Remove from heat and leave to cool.

Add the pork to the caramel and bring to the boil, then reduce the heat and allow to stew on a low heat for 40 minutes. Check and stir the mixture regularly to avoid burning. Add the prawns during the last 15 minutes of cooking time and stir well. If the mixture becomes too sticky and dry, add a little water.

In the meantime, place the green vegetables in a clean bowl.

Place the remaining sugar (1 tbsp), the rice vinegar and water into a saucepan and bring to the boil. Pour over the vegetables and leave to cool.

Serve with rice or noodles and the green vegetables.

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