See more

Caramelized Pork Over Lettuce

Cooking Light JUNE 1998

  • Yield: 6 servings (serving size: 1/2 cup pork and 1 cup lettuce mixture)


  • 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.

Nutritional Information

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

Go to full version of

Caramelized Pork Over Lettuce recipe