Vietnamese Caramelized Pork With Pickled Bean Sprou

Name: Vietnamese Caramelized Pork With Pickled Bean Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sprouts:; 4 cups warm water; 1/3 cup white vinegar; 3/4 teaspoon salt; 1 pound fresh bean sprouts; 1/2 cup (1 1/2-inch) julienne-cut green onions; 1/4 cup chopped fresh cilantro; 1 teaspoon dark sesame oil; Pork:; 1 (2-pound) boned pork loin roast; 1/3 cup sugar; 3 tablespoons fish sauce; 2 cups thinly sliced shallots; 1/4 teaspoon black pepper; 1/2 cup fat-free, less-sodium chicken broth; 5 (1/8-inch) slices peeled fresh ginger; 2 garlic cloves, sliced; 6 cups hot cooked long-grain rice

Servings: persons

Sprouts:
4 cups warm water
1/3 cup white vinegar
3/4 teaspoon salt
1 pound fresh bean sprouts
1/2 cup (1 1/2-inch) julienne-cut green onions
1/4 cup chopped fresh cilantro
1 teaspoon dark sesame oil
Pork:
1 (2-pound) boned pork loin roast
1/3 cup sugar
3 tablespoons fish sauce
2 cups thinly sliced shallots
1/4 teaspoon black pepper
1/2 cup fat-free, less-sodium chicken broth
5 (1/8-inch) slices peeled fresh ginger
2 garlic cloves, sliced
6 cups hot cooked long-grain rice

1
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.
2
Immerse top and bottom of a 3-quart clay cooking pot in water for 10 minutes. Empty and drain well.
3
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.
4
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 450u00b0. 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.

1378

kcal

Calories

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Sprouts:, 4 cups warm water, 1/3 cup white vinegar, 3/4 teaspoon salt, and more.

Yes, Vietnamese Caramelized Pork With Pickled Bean Sprouts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Caramelized Pork With Pickled Bean Sprouts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions