Rinse the pork briefly, dry it and cut it into thin slices against the fiber.
Cook the marinade from: 2/3 of the oil, peppers, pepper, salt, garlic, nuoc-mam sauce and caramel sauce, stir all ingredients well together.
Pour the marinade over the meat, mix well and let it sit for about half an hour.
In the meantime, remove the skin from the onion and cut it into fine slices.
Briefly rinse the shallot garlic and cut into pieces about 1 cm long.
Clean ginger root and cut into very fine slices.
Drill a hole in the top of the coconut and pour the coconut milk (about 1/2 liter) into a bowl.
Heat remaining oil in a frying pan, add onion slices and toss briefly.
Add the pork together with the marinade to the frying pan and cook for about 10 minutes, tossing continuously, until the meat loses its pink color.
Add the ginger roots together with the shallot garlic, stir a few times, then pour in the coconut milk, season with sugar and cook for about 5 minutes with the lid on.
Serving: Transfer the tossed pork to a large serving plate Form.
Eating: Serve with long grain rice.
Drinks: Herbal tea
Tips: Suitable for this dish: piece of ham, chop, leg, shoulder or loin from the pig.
Caramel sauce: Boil sugar with a little water while stirring continuously, make until