Thit Heo Cha Bong (Dried Shredded Pork)

Thit Heo Cha Bong (Dried Shredded Pork)


Ingredients
1 lb. Pork
4 Garlic Cloves
1/2 cup Shallots
1 tsp. Salt
3 Tbsp. Oil
2 Tbsp. Fish Sauce
1 Tbsp. Water
1 Tbsp. Sugar


Slice 1/2 cup Shallots, put in a bowl and set aside. Slice 4 Garlic Cloves, put in a bowl and set aside.
Cut 1 lb. Pork into large chucks. Fill pan with some water.  Add 1 tsp. Salt.  Bring to a boil and add the Pork.  Boil the Pork for a few minutes.
Remember to turn the Pork so it can cook evenly.  Then take it out and put into a bowl.
In a pan add 3 Tbsp. Oil. Add the Garlic and Shallots. Sauté until slightly brown. Add in the Pork. Cook for about 3 minutes.
Scoop out the Garlic and Shallots. Add 2 Tbsp. Fish Sauce. Add 1 Tbsp. Water. Add 1 Tbsp. Sugar. Mix and let it simmer in the sauce for about 5-7 minutes.
After 5-7 minutes, put the Pork into a bowl. Use a fork to shred the meat. After finish shredding the meat, put into a mortar to pound for a few minutes.  
Make sure it's really shredded. Warm up a pan, add in the shredded Pork.  Using medium-low heat, mix until it becomes dry.  Dried Shredded Pork can be serve with rice or congee.