Thit Kho to -- Pork in Clay Pot

This comes from a Vietnamese cookbook, lent to me by a friend. She loves this recipe but I've not tried it yet.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2  tablespoons  chopped shallots
• 1⁄2 teaspoon fresh ground black pepper
• 225  g boneless pork loin, thinly sliced
• 1  egg, hard boiled and halved (optional)
• 3  tablespoons  muscovado sugar or 3  tablespoons soft brown sugar
• 4  tablespoons fish sauce

Directions

1. Make the caramel by heating the sugar in a small, heavy-based pan over a low heat.
2. Stir constantly until it is moist and thick.
3. Take off the heat and add the fish sauce.
4. Return to a low heat and stir until the sugar dissolves.
5. Add the shallots and pepper to the caramel and leave to cool.
6. Pour the sauce into a claypot or flameproof casserole.
7. Add the pork to the sauce.
8. Cover and simmer for about 30 minutes over a low heat, stirring occasionally.
9. At the end of cooking, the pork should be in a little rich gravy.
10. Serve with the egg if using, spooning the gravy over them.