To fully enjoy this Asian dish, be sure to give the sugar plenty of time to caramelize; it will take on a dark, intense color and flavor that pull the sauce together. The pickled bean sprouts add a pleasurable tang.

Recipe by Cooking Light November 2000


Recipe Summary

6 servings (serving size: 3 ounces pork, about 1 1/2 tablespoons sauce, 1 cup pickled sprouts


Ingredient Checklist


Instructions Checklist
  • To prepare sprouts, combine first 3 ingredients. Add sprouts and onions; toss well. Cover and refrigerate 90 minutes. Drain well. Toss with cilantro and oil.

  • Immerse top and bottom of a 3-quart clay cooking pot in water for 10 minutes. Empty and drain well.

  • To prepare pork, trim fat from pork; cut into 1/2-inch slices. Set aside. Place the sugar in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly. Cook until golden and foamy (for about 5 minutes). Remove from heat; carefully stir in fish sauce (mixture will splatter). Stir in the shallots and pepper. Place pan over low heat; cook 5 minutes or until shallots are soft.

  • Pour into a large bowl. Add the pork, broth, ginger, and garlic, tossing to coat. Place pork mixture in prepared clay pot. Place clay pot in cold oven, and set to 450°. Bake 1 hour. Carefully remove clay pot from oven; remove top. Stir the pork mixture. Cover, return to oven, and bake an additional 30 minutes. Place pork on a serving platter; drizzle caramel sauce over pork. Serve with sprouts and rice.

Nutrition Facts

569 calories; calories from fat 19%; fat 11.9g; saturated fat 3.9g; mono fat 5.2g; poly fat 1.6g; protein 38.1g; carbohydrates 76.6g; fiber 2.6g; cholesterol 85mg; iron 4.7mg; sodium 944mg; calcium 73mg.