Thit Kho To Pork In Clay Pot

This comes from a vietnamese cookbook, lent to me by a friend. She loves this recipe but i've not tried it yet.

Make the caramel by heating the sugar in a small , heavy-based pan over a low heat.

Stir constantly until it is moist and thick.

Take off the heat and add the fish sauce.

Return to a low heat and stir until the sugar dissolves.

Add the shallots and pepper to the caramel and leave to cool.

Pour the sauce into a claypot or flameproof casserole.

Add the pork to the sauce.

Cover and simmer for about 30 minutes over a low heat , stirring occasionally.

At the end of cooking , the pork should be in a little rich gravy.

Serve with the egg if using , spooning the gravy over them.

shallots, fresh ground black pepper, boneless pork loin, egg, muscovado sugar, fish sauce