In a wok or frying pan, heat the oil and fry the garlic until golden brown. Remove from the heat and set aside. In a saucepan, heat the stock with the preserved vegetable. Add the soy sauce, pepper and fish sauce. Bring to simmering point. Holding the pork loosely in one hand, pull off small pieces with the other hand and drop in to the stock. When all has been added cook for 1 minute. Add the cooked rice and stir thoroughly. Cook for a further 4-5 minutes or until the rice is heated through and soft. The soup should be quite thick. Ladle into individual bowls. Add 1tbsp of the garlic and oil mixture to each and garnish with coriander leaves. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1383g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 388 (55%)|
|Amt Per Serving||% DV|
|Total Fat 43.1g||57 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 73.6mg||23 %|
|Sodium 3940.4mg||136 %|
|Potassium 1347.2mg||35 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 39.2g|
|Protein 38.3g||55 %|
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Calories per serving: 709
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