Pork in caramel sauce
If you have roughly 50 minutes to spend in the kitchen, Pork in caramel sauce might be an excellent gluten free, dairy free, and fodmap friendly recipe to try. This recipe serves 2. For $5.52 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This sauce has 1513 calories, 38g of protein, and 126g of fat per serving. 6 people were impressed by this recipe. This recipe from feastasia.casaveneracion.com requires bay leaves, cooking oil, pork belly, and sesame seeds. Overall, this recipe earns a pretty good spoonacular score of 60%. Similar recipes are Apple Ginger Pork Loin With Caramel Sauce, Cerdo al Caramelo (Pork Loin with Caramel Sauce), and Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
2 pandan leaves, tied in a knot
2 tbsps. of cooking oil
a thumb-sized piece of ginger, lightly pounded
2 kaffir lime leaves
2 stalks of lemongrass, tied in a knot
1 cup of meat broth
¼ c. of patis (fish sauce)
about 400 g. of pork belly, cut into bite-size pieces
toasted sesame seeds and thinly sliced holy basil, to garnish
½ c. of white sugar
Equipment:
frying pan
sauce pan
wok
bowl
Cooking instruction summary:
In a small sauce pan, make the caramel sauce by heating the sugar and fish sauce together without stirring until the sugar is completely melted. Set aside.In a wok or frying pan, heat the cooking oil. Lightly brown the pork pieces.Pour in the caramel sauce.Throw in the lemongrass, pandan, kaffir lime leaves and ginger.Pour in the broth.Bring to a simmer, cover the pan and cook until the pork is tender, about 30 minutes.Remove the pan cover. Fish out the lemongrass, pandan, kaffir lime leaves and ginger.Turn up the heat and cook, stirring often, until the liquid thickens and deepens in color.Transfer the pork to a shallow serving bowl, sprinkle with toasted sesame seeds and sliced holy basil, and serve at once.
Step by step:
1. In a small sauce pan, make the caramel sauce by heating the sugar and fish sauce together without stirring until the sugar is completely melted. Set aside.In a wok or frying pan, heat the cooking oil. Lightly brown the pork pieces.
2. Pour in the caramel sauce.Throw in the lemongrass, pandan, kaffir lime leaves and ginger.
3. Pour in the broth.Bring to a simmer, cover the pan and cook until the pork is tender, about 30 minutes.
4. Remove the pan cover. Fish out the lemongrass, pandan, kaffir lime leaves and ginger.Turn up the heat and cook, stirring often, until the liquid thickens and deepens in color.
5. Transfer the pork to a shallow serving bowl, sprinkle with toasted sesame seeds and sliced holy basil, and serve at once.
Nutrition Information:
covered percent of daily need
