Vietnamese Caramel Pork

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Jenny

1 tablespoon oil

1 (2 to 3 pound) pork butt/shoulder, trimmed and cut into 1 inch cubes

¼ cup brown sugar (or coconut sugar or palm sugar)

1 tablespoon water

2 tablespoons fish sauce (or soy sauce)

1 lime, zest and juice

1 shallot, finely diced

1 tablespoon garlic, grated/minced

1 tablespoon galangal (or ginger), grated/minced

1 bird’s eye chili, thinly sliced

2 cups coconut water

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