- 2 tablespoons sugar
- 2 tablespoons water
- 2 tablespoons fish sauce
- 1 1/2 teaspoons vegetable oil, divided
- Cooking spray
- 1 1/2 pounds boned pork loin, cut into 1-inch cubes
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1/4 teaspoon black pepper
- 1 (3-inch) cinnamon stick
- 2 cups (2-inch) sliced green onions
- 6 cups shredded romaine lettuce
- 1/4 cup rice vinegar
- 1/4 cup thinly sliced fresh basil
- 1/4 cup minced fresh cilantro
- calories 234
- caloriesfromfat 39 %
- fat 10 g
- satfat 3.3 g
- monofat 4.2 g
- polyfat 1.5 g
- protein 25.8 g
- carbohydrate 8.7 g
- fiber 2.2 g
- cholesterol 69 mg
- iron 2.2 mg
- sodium 618 mg
- calcium 60 mg
How to Make It
Place the sugar in a small, heavy saucepan over medium heat; cook 5 minutes or until golden (do not stir). Add water and fish sauce (mixture will splatter); remove from heat.
Heat 1 teaspoon oil in a large skillet coated with cooking spray over high heat. Add pork, and cook 4 minutes or until browned on all sides. Remove pork from skillet. Stir broth into skillet, scraping skillet to loosen browned bits. Return pork to pan; add the caramelized sugar mixture, black pepper, and cinnamon stick, and bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove from skillet, and keep warm.
Heat 1/2 teaspoon oil in skillet; add green onions. Sauté 2 minutes or until lightly browned. Add to pork mixture; keep warm.
Combine shredded lettuce, rice vinegar, basil, and cilantro in a large bowl, and toss well. Serve pork mixture over lettuce mixture.