Clay Pot Pork with Sweet Potatoes
Don't leave the pan while you're melting the sugar. It can go from perfect amber caramel to charcoal in about a minute. And doing that in a nonstick pan is dangerous, since the pan will be too dark for you to see the caramel changing color.
1/3 cup sugar
3/4 cup chicken stock
1/3 cup Asian fish sauce
1 onion, thinly sliced
2 garlic cloves, thinly sliced
2 tabelspoons freshly grated gingerroot
1 lb trimmed boneless pork shoulder, cut into 1-inch cubes
1 teaspoon finely ground black pepper
2 large sweet potatoes, peeled and sliced
Cook sugar in a dry 3-quart heavy saucepan over moderate heat, without stirring, until it begins to melt. Continue to cook, swirling the pan if necessary, until sugar has melted into a deep amber caramel. Carefully add stock and fish sauce (Stand back! The caramel will harden and steam vigorously) and stir until caramel is dissolved.
Add onion, garlic, ginger, pork, and pepper. Bring to a simmer, then cover pan and reduce heat to low. Cook until very tender, 1 to 1 1/2 hours. Add the sliced sweet potatoes during the last 15 minutes of cooking.
Serve with rice.
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