Vietnamese Caramelized Shrimp and Pork | Tom Rim Thit

Season pork and shrimp with salt, pepper, fish sauce, sugar and mushroom powder.
Add white part of chopped green onions and set aside for 15 mins.
Separate the pork and shrimp once done marinating.
I recommend using a rubber spatula for cooking so the caramel sauce does not stick to the spatula.
In a frying pan on medium high heat, make a caramel sauce by adding oil to the pan with 1/3 cup sugar. Stir occasionally until it turns a caramel color and the sugar has melted, around 2-3 minutes.
Once it turns a caramel color, add shallots and garlic and stir fry for a couple of minutes.
Then add the marinated pork, and mix it into the sauce to coat it evenly.
Let it sit untouched for 3 minutes, then turn the meat over and let it cook untouched for another 3 minutes.
Add marinated shrimp along with any marinade juice and mix it in.
Depending on the pan/pot you are using will be dependent on how much coconut water to use. If it's a big surface area like a large skillet then use 1 1/2 cup coconut water otherwise if using a pot that has a smaller surface area then use 1 cup coconut water. Pour coconut water into the pan.
Deglaze the pan with the coconut water and bring it to a boil. Cook for 5 more minutes, stirring halfway.
Top with chopped green part of green onion and serve over a bed of white rice or steamed vegetables or both!