Made to recipe except used brown sugar (so the sauce was darker) and cooked the pork in advance to reheat in the microwave the next day while the onions quick-browned. Went over well as lunch on a tv-football-weekend.
Caramelized Pork Over Lettuce
More From Cooking Light
Amount per serving
- Calories: 234
- Calories from fat: 39%
- Fat: 10g
- Saturated fat: 3.3g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 1.5g
- Protein: 25.8g
- Carbohydrate: 8.7g
- Fiber: 2.2g
- Cholesterol: 69mg
- Iron: 2.2mg
- Sodium: 618mg
- Calcium: 60mg
- 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
- 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.
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