Vietnamese Caramel Pork (The Kids Cook Monday)
Vietnamese Caramel Pork (The Kids Cook Monday) might be a good recipe to expand your beverage repertoire. This recipe serves 4. For $3.13 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 44g of protein, 28g of fat, and a total of 845 calories. 89 people were impressed by this recipe. This recipe is typical of Vietnamese cuisine. This recipe from Andreas Recipes requires napa cabbage, fish sauce, dark sesame oil, and lime wedges. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 96%, this dish is tremendous. If you like this recipe, you might also like recipes such as Huevos Rancheros (The Kids Cook Monday), Mushroom Chard Frittata (The Kids Cook Monday), and Chinese Chicken Lettuce Wraps (The Kids Cook Monday).
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
SAUCE
prepared brown jasmine rice
1 cup chopped carrot (about 3 large)
cilantro leaves
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
3 tablespoons dark brown sugar
1 tablespoon dark sesame oil
1 tablespoon fish sauce
1 tablespoon minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
lime wedges
1 cup (240 ml) low-sodium chicken stock
1 tablespoon lower-sodium soy sauce
thinly sliced napa (Chinese) cabbage, about 1 leaf per person
1 cup chopped onion (about 1 medium)
SERVE WITH
chopped unsalted roasted peanuts or cashews
1 tablespoon peanut or sunflower oil
2 teaspoons unseasoned rice vinegar.jpg)
GARNISH
Equipment:
wok
frying pan
whisk
bowl
Cooking instruction summary:
Heat the wok over high heat. Add oil ands swirl to coat. Add the pork and stir-fry 6 minutes, browning on all sides. Remove pork from pan. Add the onion, carrot, ginger, and garlic to the wok and stir-fry 2 minutes.Combine stock, brown sugar, fish sauce, soy sauce, cornstarch, rice vinegar, and crushed red pepper in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat and simmer 4 minutes or until sauce is thick and bubbly. Return pork to the work and cook 1 minute, stirring to coat. Serve with suggested accompaniments.
Step by step:
1. Heat the wok over high heat.
2. Add oil ands swirl to coat.
3. Add the pork and stir-fry 6 minutes, browning on all sides.
4. Remove pork from pan.
5. Add the onion, carrot, ginger, and garlic to the wok and stir-fry 2 minutes.
6. Combine stock, brown sugar, fish sauce, soy sauce, cornstarch, rice vinegar, and crushed red pepper in a bowl, stirring with a whisk.
7. Add stock mixture to pan; bring to a boil. Reduce heat and simmer 4 minutes or until sauce is thick and bubbly. Return pork to the work and cook 1 minute, stirring to coat.
8. Serve with suggested accompaniments.
Nutrition Information:
covered percent of daily need
