Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1998


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

234 calories; calories from fat 39%; fat 10g; saturated fat 3.3g; mono fat 4.2g; poly fat 1.5g; protein 25.8g; carbohydrates 8.7g; fiber 2.2g; cholesterol 69mg; iron 2.2mg; sodium 618mg; calcium 60mg.