- Calories 402
- Fat 10.8g
- Satfat 2g
- Monofat 4.6g
- Polyfat 3.4g
- Protein 31g
- Carbohydrate 45g
- Fiber 3g
- Cholesterol 74mg
- Iron 3mg
- Sodium 618mg
- Calcium 68mg
Vietnamese Caramel Pork
Photo: Iain Bagwell; Styling: Ginny Branch
Instead of making caramel from scratch, we use brown sugar, which is much quicker.
How to Make It
Step 1
Heat a wok or large skillet over high heat. Add oil to pan; swirl to coat. Add pork; stir-fry 6 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, ginger, and garlic to pan; stir-fry 2 minutes. Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat; simmer 4 minutes or until sauce is thick and bubbly. Return pork to pan; cook 1 minute, stirring to coat.
Step 2
Spoon 1/2 cup rice onto each of 4 plates; top each serving with 3/4 cup pork mixture and 1/4 cup cabbage. Sprinkle each serving with 1 tablespoon peanuts and 1 tablespoon cilantro. Serve with lime wedges.
You May Like
Really Good!!
We loved this dish. Super easy, healthy and delicious! http://determinedwwmomma.blogspot.com
Better than take out Chinese food
We loved this. Not difficult at all to make and every bit as good as what you'd get from a Chinese restaurant. Will definitely make this often. We had a Thai-inspired cucumber salad along side. Perfect. I would definitely make this for guests - but a double batch of course.
Tatiana's Review
This was excellent. Loved the combination of flavors with all the garnishes. Will definitely make again!
ksmith6103's Review
I love so many CL Asian recipes but this just wasn't one of them. As someone else referenced, it was rather bland and I tasted no "caramel" flavor. It looked great on paper but I will not be making this again : (
harrisab's Review
We have made this many times and my 3 children love it. I did not use the carrot or cabbage because we do not care for either and do not have it on and and still felt it was perfect. Served with rice and edamame.
carolfitz's Review
Made pork to recipe. Subbed thin coleslaw mix instead of buying head of Napa cabbage. Followed contentedgirl's suggestion & served with CL's sushi-rice-and-green peas. Also fresh pineapple spears. Very good supper.
Meredithbrennan's Review
This dish is as delicious as it is easy. After quickly inhaling his first portion, my husband proclaimed that this was his new favorite recipe! I made it exactly as written and it turned out perfectly. It's a great new addition to our regular rotation of weekday meals.
kkparsons13's Review
I was really disapponted in his one. It took me more like 50 minutes to prepare and was nothing special. I have lots of tastier stir fry recipes. Will not make this one again.
CraigfromSC's Review
I thought this was delicious. Mixed reviews from the family though, so dropped a star. The only change I made was to use thick cut pork chops instead of pork tender loin (They were on sale), other than that I made it exactly as written and served over white rice. Great combination of sweet and spice. So here were the families comments: Daughter (12) - Too sweet. Son (8) - Too bland and too spicy (I'll let YOU try and figure out what that means) and the Wife just said that it had a little too much ginger. Overall I thought it was delicious and would make it again. I'll have to tweak it a tad and try and sneak it back in the rotation.
contentedgirl's Review