Chinese Sweet Pork - cooking recipe

Ingredients

850 g pork belly (or pork spareribs)
1/2 cup grated palm sugar or 1/2 cup soft brown sugar
4 red shallots, sliced
1 tablespoon fish sauce
1 tablespoon ketjap manis
1/2 teaspoon white pepper
1/3 cup fresh coriander leaves

Preparation

Remove the bone and outer rind from the ribs/pork belly, and cut into 1 cm slices.
Place sugar in a wok or saucepan and stir over low heat until the sugar dissolves.
Increase to medium heat and boil, without stirring, for 5 minutes, or until the sugar turns an even, golden brown.
Add the pork and shallots and stir to coat.
Add the fish sauce, kecap manis, pepper and 1 cup (250ml) warm water.
Stir until all sugar has melted.
Cover and cook for 10 minutes, stirring occasionally, then cook, uncovered and stirring often, until the sauce is sticky and the meat is cooked.
If there is too much liquid, spoon some out. Basically the sauce should reduce to a thick glaze.
Garnish with coriander - this really adds to the flavour of the dish.
Serve with rice.