1/2 cup (125 mL) sugar
3/4 cup (175 mL) water, divided
1 pound (500 g) boneless pork loin, cut into 1/2-inch (2.5 cm) cubes
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
1 tablespoon (15 mL) soy sauce, preferably dark soy sauce
1 tablespoon (15 mL) vegetable oil
4 shallots, thinly sliced
PLACE sugar and 1/4 cup (125 mL) of the water in medium skillet on medium-high heat. Cook and stir 6 to 8 minutes or until sryup is light golden brown. Be careful that it does not burn.
ADD pork; stir to coat with the syrup. Stir in remaining 1/2 cup (125 mL) water, fish sauce and soy sauce. Reduce heat to low; simmer 20 to 25 minutes or until pork is cooked through and liquid is reduced to a light syrup.
MEANWHILE, heat oil in skillet on medium heat. Add shallots; fry until golden brown and crisp. Drain on paper towels. Serve pork topped with crisp shallots.