1 tbs peanut oil
1 kg pork, we used pork shoulder cut into 3cm pieces
8 purple (Asian) shallots, finely chopped
2 garlic cloves, crushed
60ml light soy sauce
125g finely chopped palm sugar
2 whole star anise
1 tsp Chinese five spice
1 tbs fish sauce
8 green shallots, ends trimmed, thinly sliced diagonally
rice of your choice, we used
1 cucumber, thinly sliced
1/2 cup fresh coriander leaves
Heat half the oil in a wok over a high heat. Then add one-third of the pork and stir-fry for 5 minutes or until brown all over. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.
Heat the remaining oil in wok over a medium heat. Add shallot and garlic and cook for 5 minutes or until golden. Add pork, soy sauce, palm sugar, water, star anise and five spice. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until pork is tender. Increase heat to high and bring to the boil. Cook for 10 minutes or until sauce thickens.
Add the fish sauce and half the shallot and stir to combine. Place in a serving bowl. Top with remaining shallot. Serve with steamed rice topped with cucumber and coriander leaves.