Caramelized Pork
by kimberlyrae
This is delicious.
INGREDIENTS
- 3 tbs peanut oil
- 900 g pork fillet ; thinly sliced
- 1 1/2 red onion ; thinly sliced
- 5 cloves garlic ; thinly sliced
- 3/8 cup soy sauce ; (90ml)
- 1/2 cup brown sugar ; (125g)
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 Lime wedges ; to serve
- 1 Steamed baby bok choy and rice ; to serve
INSTRUCTIONS
Heat half the oil in a wok over a high heat until just smoking.
Add one-quarter of the pork and stir-fry for 2-3 minutes or until golden brown.
Transfer to a plate.
Repeat in 3 batches with remaining pork.
Heat remaining oil in the wok over medium heat. Add onion and stir-fry for 2-3 minutes.
Add garlic and stir-fry for a minute or until aromatic.
Add soy sauce, sugar and fish sauce and stir to combine.
Simmer for 5-6 minutes or until sauce reduces and becomes syrupy.
Return pork to wok with limejuice and stir to combine.
Spoon stir-fry evenly among serving plates.
Serve immediately with bok choy, lime wedges and rice, or mash, if desired.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (450g) | ||
| Recipe Makes: 4 | ||
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| Calories: 751 | ||
| Calories from Fat: 395 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 43.9g | 59 % | |
| Saturated Fat 13.6g | 68 % | |
| Monounsaturated Fat 19.6g | ||
| Polyunsanturated Fat 6.8g | ||
| Cholesterol 150.8mg | 46 % | |
| Sodium 2357.9mg | 81 % | |
| Potassium 1063.1mg | 28 % | |
| Total Carbohydrate 42.1g | 12 % | |
| Dietary Fiber 1.9g | 7 % | |
| Sugars, other 40.3g | ||
| Protein 46.9g | 67 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 751
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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