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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
pork loin	225		boneless sliced	176472.4002	0.0	21392.1485	10095.8629
egg	1		boiled halved	71.5	0.36	6.28	4.755
brown sugar	3	tablespoons	soft	59.9625	11.2515	1.8769	0.9359999999999999
fish sauce	4	tablespoons		25.2	2.6208	3.6432	0.0072

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.