Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Caramelized Pork over Lettuce




Source of Recipe


Cooking Light, June 1998, p.78






List of Ingredients



• 2 tablespoons sugar
  
• 2 tablespoons water
  
• 1 1/2 teaspoons vegetable oil, divided
  
• Cooking spray
  
• 1 1/2 pounds boned pork loin, cut into 1-inch cubes
  
• 1 (10 1/2-ounce) can low-salt chicken broth
  
• 1/4 teaspoon black pepper
  
• 1 (3-inch) cinnamon stick
  
• 2 cups (2-inch) sliced green onions
  
• 6 cups shredded romaine lettuce
  
• 1/4 cup rice vinegar
  
• 1/4 cup thinly sliced fresh basil
  
• 1/4 cup minced fresh cilantro
  






Instructions



1. Place the sugar in a small, heavy saucepan over medium heat; cook 5 minutes or until golden (do not stir). Add water and fish sauce (mixture will splatter); remove from heat.
   
   
2. Heat 1 teaspoon oil in a large skillet coated with cooking spray over high heat. Add pork, and cook 4 minutes or until browned on all sides. Remove pork from skillet. Stir broth into skillet, scraping skillet to loosen browned bits. Return pork to pan; add the caramelized sugar mixture, black pepper, and cinnamon stick, and bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove from skillet, and keep warm.
   
   
3. Heat 1/2 teaspoon oil in skillet; add green onions. Sauté 2 minutes or until lightly browned. Add to pork mixture; keep warm.
   
   
4. Combine shredded lettuce, rice vinegar, basil, and cilantro in a large bowl, and toss well. Serve pork mixture over lettuce mixture.
   
   
5. Serving Size: 1/2 cup pork and 1 cup lettuce mixture