Directions:
- Place sugar in a heavy-bottomed saucepan over medium heat. Allow to remain over heat until fully melted, and approximately the color of a US copper penny.
- Carefully add broth. It will steam and bubble wildly, and the caramel WILL seize. This is expected, and as you continue to apply heat, the caramel will dissolve back into a nice syrup.
- Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables soften.
- Sprinkle pork with ground black pepper. Toss to coat, and add to pot. Simmer very low for 75-90 minutes. Serve with rice and top with scallion greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.18 Kcal (1135 kJ) | ||
| Calories from fat | 30.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 5% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 1303.78mg | 54% | |
| Potassium | 784.26mg | 17% | |
| Total Carbs | 25.58g | 9% | |
| Sugars | 16.55g | 66% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 32.88g | 66% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 2.2mg | 12% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 95.84 Kcal (401 kJ) | ||
| Calories from fat | 10.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 5% | |
|---|---|---|---|
| Cholesterol | 24.04mg | 23% | |
| Sodium | 460.77mg | 54% | |
| Potassium | 277.16mg | 17% | |
| Total Carbs | 9.04g | 9% | |
| Sugars | 5.85g | 66% | |
| Dietary Fiber | 1.06g | 12% | |
| Protein | 11.62g | 66% | |
| Vitamin C | 4.3mg | 20% | |
| Iron | 0.8mg | 12% | |
| Calcium | 19.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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