• 100g boneless pork legs, sliced
  • 1 teaspoon of chopped shallot
  • 1 teaspoon of chopped spring onion
  • ½ – 1 teaspoon of chopped chilli or 1 baby chilli
  • 1 tablespoon of fish sauce
  • 1 teaspoon of chicken powder
  • 3 teaspoons of sugar
  • ½ teaspoon of ground pepper
  • 1/2 cup of fresh water (50ml)
  • 2 tablespoon of cooking oil
  • 1 teaspoon of chopped spring onion (green part only) for garnish
  • 1 teaspoon of caramel syrup


Caramel syrup: heat 2 tablespoons of cooking oil and 1 teaspoon of sugar in a pan. Stir until golden brown. Remove from the heat.

Marinade: in a pan, marinate sliced pork with 1 tablespoon fish sauce, 1 teaspoon of sugar, chicken powder, pepper, 1 teaspoon of spring onion and 1 teaspoon of shallot and chilli.


  1. To add the caramel syrup into the marinade and bring to simmer. Stir occasionally until the sauce is dried up.
  2. Then pour fresh water into the pot and add 1 teaspoon of sugar more for thickening. Leave it to simmer until the sauce is reduced by half or thickens and the meat is cooked.
  3. Garnish with a little ground pepper and chopped spring onions (green part) on the top.
  4. To be served with the fresh or boiled vegetables and steamed rice.


  1. Coconut juice can be added instead of water
  2. Chicken powder = chicken stock in powder or chicken based seasoning powder (Knorr or Maggi type)