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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinade the pork in soy sauce and set aside. | 2. Heat a non-stick frypan and add 50ml of extra virgin olive oil, onion, garlic, ginger, chilli, lemongrass and cinnamon, stirring and cooking until the onion is soft, then set aside. | 3. Add 50ml extra virgin olive oil to the hot pan and add the marinated pork in batches and stir-fry on high heat until well sealed and coloured and then set aside each batch until all pork is done. | 4. In the same unwashed frypan add the stock, followed by the onion mix, stir well and then add the cooked pork and then cover and simmer gently stirring occasionally, for 45 minutes. | 5. DON'T allow to dry out - add a little water if you have to. | 6. Just before serving, add Vietnamese basil leaves for a fresh tang. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1		cut	1156.0026	0.0	109.4802	80.0135
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
extra virgin olive oil	100			-	-	-	-
white onion	80	g	sliced	32.0	7.472	0.88	0.08
garlic clove	3		chopped	-	-	-	-
ginger	3		grated	18.09	3.8675	0.4849	0.22899999999999998
green chili pepper	2	tablespoons	chopped	7.5	1.7738	0.375	0.0375
lemongrass	2	tablespoons	chopped	-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
chicken stock	500	cups		43200.0	4236.0	3024.0	1440.0
basil			chopped	-	-	-	-

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