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30 minutes
Prep: 10 minutes
Cook: 20 minutes
551 calories per serving view nutrition facts
6 servings
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| 1 | tablespoon | vegetable oil | |
| 1 1/2 | pounds | ground pork | |
| 1 1/2 | tablespoons | sugar | |
| 4 1/2 | tablespoons | fish sauce | |
| 1 1/2 | tablespoons | lime juice | |
| 2 | each | serrano chiles | seeded, chopped |
| 1/4 | cup | garlic | chopped |
| 1 1/2 | cups | shallots | chopped |
| 1/2 | teaspoon | black pepper | |
| 5 | large | tomatoes | seeded, chopped |
| 1/4 | cup | tomato paste | |
| 1 1/2 | cups | chicken broth | |
| 1 | x | cilantro leaves | |
| 1 | x | rice | hot, steamed |
Pour oil into a saucepan and place over high heat.
Add pork and sauté until lightly browned, about 5 minutes, breaking up lumps.
Add sugar, 1 1/2 tb fish sauce, the lime juice and chiles.
Cook 1 minute. Set aside in a bowl.
Put garlic, shallots, pepper and more oil if needed into the saucepan, fry over medium heat until fragrant.
Add tomato and cook until reduced to a slightly lumpy sauce, about 5 minutes.
Add pork, tomato paste, remaining fish sauce and chicken stock; simmer 10 minutes.
Garnish with coriander.
Serve over hot steamed rice.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 1000mg | 42% |
| Total Carbohydrate 41.0g | 14% |
| Dietary Fiber 3.0g | 11% |
| Sugars 10.0g | |
| Protein 36.0g | 71% |
| Vitamin A | 29% | Vitamin C | 43% | |
| Calcium | 7% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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