Directions

1. 1. Season pork with salt and pepper. Heat oil in a Dutch oven over high heat. Add the pork in batches and sear on all sides for 4-5 minutes or until well browned. Transfer the meat to a clay pot.
2. 2. Pour off all but 2 tablespoons of oil and add the shallots, reducing heat to medium and cook for 3 minutes. Add the garlic, chiles and ginger and cook for an additional 3 minutes, stirring frequently. Transfer the cooked aromatics to the clay pot with the pork.
3. 3. Add the caramel sauce, pork stock, and coconut water to the clay pot and bring to a simmer. Cover and place in a 350F oven for approximately 1.5 hours, or until the pork is tender, but not falling apart.
4. 4. Serve the pork along with the cooking liquid in a bowl and garnish with green onion and cilantro along with a side of steamed rice.