This beautiful dish was inspired by Ben and Mike's holiday to Vietnam. Taught to Ben in a Vietnamese cooking school its one to remember. Sweet, tangy and perfect with crispy garlic morning glory and fragrant rice
Peel and dice the garlic, onion and shallots as finely as possible.
Heat the brown sugar in a large pan with the groundnut oil until the sugar dissolves and you have the start of a caramel. Add the onion, garlic and shallots and fry in the oil caramel for a minute.
Cut the pork into chunky dice and add to the pan as you continue continue cooking. Keep everything in the pan moving for 3-4 minutes until the pork pieces have some colour.
Add in the fish sauce, oyster sauce, black pepper, stock cube, water and the other 2 tbsp of sugar. Stir and shake the mixture in the pan, then place a lid on the pan and cook for 5 minutes so that the pork is cooked through. Cut the tops and tails from the spring onions and cut into pieces 2cm long. Add those to the pan and cook for another 2 minutes with the lid on. Finally, dissolve the cornflour in a couple of tablespoons of cold water and stir into the dish for the last minute of cooking.
Crush the garlic and chill for the morning glory and chop very finely. Fry in the oil for a minute. Wash and roughly chop the morning glory and add to the garlic, chilli oil to cook, as you stir-fry, for 1-2 minutes. Splash in a little water and pinch of salt, then cook for another minute.
Serve the pork in the cooking dish with Thai fragrant rice, straight out of the steamer (or we cheated and boiled it in salty water with a few wedges of lime for 9-10 minutes) and the morning glory in a bowl on the side.