500 gm pork (chopped into bite size pieces)
2 spring onions (chopped)
2 cloves of garlic
3 tbsp brown sugar
2 tbsp Soya sauce
2 tbsp rice vinegar
1/2 tbsp chili garlic sauce
1 tsp coriander powder
1 tsp black pepper
1) In a wok, heat 4 cups of water and add spring onions and garlic cloves into it. Bring it to a boil and add the pork. Cook the pork for 5-7 minutes. Turn the heat off. Drain the water and pick the pork pieces separately on to a plate.
2) Heat oil in a wok and when oil turns hot, add pork into it and shallow fry until the pork begins to turn golden in color.
3) Add brown sugar and coriander power and stir for a few seconds. Add soya sauce, chili garlic sauce, rice vinegar, and black pepper. Stir for 2 minutes. Then add 2 cups of water.
4) Cook covered for 45 minutes on low heat. Stir in between to make sure that the pork is not sticking to bottom of the pan. If water dries out, keep adding water in small quantity until the pork is cooked through.
5) Serve hot with steamed rice.
PS: I didn’t add salt into it as soya sauce is salty. If you want to add salt, then do it carefully to make sure that the dish doesn’t turn too salty.