2 cloves garlic
2 shallots or white part of 2 scallions
1 1/2 tbsp. granulated sugar
1 tbsp. fish sauce (see Misc.)
6 tbsp. water
2 tbsp. light soy sauce
3/8 tsp. five spice powder
Sprinkling of freshly ground black pepper
1 tbsp. vegetable oil
1/2 lb. pork shoulder with rind or pork butt

In a mortar, mash the garlic, shallots and sugar; add the fish sauce, water, soy sauce, five spice powder and black pepper.

Heat the vegetable oil in a small saucepan over a high flame. Drop the pork into the pot to brown. Keep covered, uncovering only to turn the meat from time to time. After the meat is well browned, add the sauce mixture. Cover and turn the flame down to medium.

After 15 minutes, turn the pork in the sauce to color the meat. Continue cooking for another 15 minutes, covered, uncovering periodically to check the progress of the cooking. When you see only small bubbles and about 5 tablespoons of liquid, the cooking is completed.

Remove the meat and allow to cool slightly, then slice, arrange on a platter and pour the remaining sauce over. Serve with rice and sour bean sprouts.