Ingredients

• 2 pounds pork butt, boneless, cut into approximately 1" cubes
• 1 tablespoon canola oil
• 1/2 cup shallots, sliced thin
• 1 tablespoon ginger, peeled, grated
• 150 grams brown sugar
• 1/4 cup fish sauce, plus a little more for taste
• 1/2 cup scallions, roughly chopped (optional)
• 1 red Fresno chili, sliced into thin rings (optional)

Directions

1. In a medium-sized, heavy-bottomed pot, brown the pork butt until caramelized on all sides. Work in batches to achieve best results.
2. Once the pork has been browned, remove and pour off extra grease.
3. Return pot to medium heat, add in shallots and ginger, sweat for a few minutes.
4. Return pork to the pot, add in sugar and fish sauce, bring up to a boil and turn down to simmer. Simmer for about 40 minutes, add water if pot becomes too dry.
5. Once the pork feels tender, add in scallions. If more heat is desired, add in fresh chilies.
6. Serve with a bowl of white rice. Garnish with sliced scallions.