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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large skillet over medium-high heat and fry the garlic and shallots until crisp and brown but not burned, about 30 seconds. Remove with a slotted spoon and set aside. | 2. In the same pan, brown the pork, breaking it apart as it cooks, about 3 minutes. Stir in the tamarind juice, sugar and salt. Stir in the fried garlic and shallots and the ginger. Lower the heat to medium and cook for 3 minutes more, or until the liquid has almost evaporated. Stir in the peanuts. Remove from the heat and set aside. | 3. If you want to make little packets, dip the spinach leaves in boiling water to blanch and lay out on a towel to drain. Place a teaspoonful of the pork mixture in the center of each leaf, and fold over both sides of the leaf and then fold the top and bottom over. Arrange seam side down on a platter. If you decide to forgo the packets, put the pork mixture in a serving bowl and garnish with cilantro and red peppers. Serve warm or at room temperature with Crispy Rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
garlic clove	5		sliced	-	-	-	-
shallot	4		sliced	-	-	-	-
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
tamarind juice	3	tablespoons		26.8256	6.9323	0.0424	0.0565
sugar	6	tablespoons		330.37199999999996	82.6344	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
gingerroot	3	tablespoons	peeled chopped	-	-	-	-
peanut	1/2	cup	roasted ground	413.91	11.7749	18.834	35.9452
spinach	1	bunch		-	-	-	-
cilantro stem				-	-	-	-
red bell pepper			sliced	-	-	-	-
rice				-	-	-	-

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