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Ingredientes
- 1/4 c. fish sauce (nuoc mam)
- 1 Tbsp. thick soy sauce
- 2 Tbsp. granulated sugar
- 4 lrg garlic cloves peeled and crushed
- 2 ounce ginger peeled and julienned
- 1 lb pork shoulder cut into 1" cubes
- 2 c. simple pork stock
- 1 lb bamboo shoots sliced thin lengthwise Freshly-grnd white pepper to taste
Direcciones
- Whisk together fish sauce, soy sauce, and sugar in a bowl till the sugar is dissolved completely. Add in garlic, ginger, and pork and mix to coat meat proportionately. Allow to marinate, refrigerated, turning the meat every hour, for 3 to 4 hrs.
- Put pork with marinade and pork stock in a clay pot, or possibly heavy-bottomed pot, and bring to a gentle simmer over medium-low heat. Cook, covered, for 1 1/2 hrs.
- Add in bamboo shoots and continue to cook till meat is fork tender, about 1 hour more. Serve warm.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 46 | 30% |
| Total Fat 5.14g | 6% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1671mg | 70% |
| Potassium 527mg | 15% |
| Total Carbs 11.31g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.23g | 5% |
| Protein 15.78g | 25% |
