Caramel pork with rice
Ready in 35 min1 serving
844kcal · per serving
Protein58.2 g
Carbs101.7 g
Fat21.7 g
Ingredients
- 180 g Pork tenderloin, cooked
- 250 g Basmati / jasmine rice, cooked
- 150 g Bok choy, cooked
- 60 g Onion
- 20 g Brown sugar
- 20 g Fish dipping sauce (nuoc mam)
- 10 g Soy sauce
- 8 g Sunflower oil
Steps
- Cook the rice. Melt the brown sugar in a deep pan until it turns into a light caramel.
- Add the oil, sliced onion and diced pork, then the fish sauce, soy sauce and a splash of water; simmer for 20 min.
- Stir-fry the bok choy for 3 min and serve with the glazed pork over the rice.
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