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INGREDIENTS
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2 servings
2 tablespoons chopped shallots
1/2 teaspoon fresh ground black pepper
225 g boneless pork loin, thinly sliced
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1 egg, hard boiled and halved (optional)
3 tablespoons muscovado sugar or soft brown sugar
4 tablespoons fish sauce |
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METHODS
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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. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 373
Calories from Fat 148 (39%)
Amount Per Serving %DV
Total Fat 16.5g 25%
Saturated Fat 6.0g 30%
Polyunsat. Fat 1.4g
Monounsat. Fat 7.3g
Trans Fat 0.0g
Cholesterol 92mg 30%
Sodium 2847mg 118%
Potassium 603mg 17%
Total Carbohydrate 22.2g 7% |
Dietary Fiber 0.1g 0%
Sugars 20.2g
Protein 32.6g 65%
Vitamin A 135mcg 2%
Vitamin B6 0.8mg 37%
Vitamin B12 1.0mcg 16%
Vitamin C 1mg 2%
Vitamin E 0mcg 0%
Calcium 43mg 4%
Magnesium 95mg 23%
Iron 1mg 9% |
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