Vietnamese · Dinner
Caramelized Pork and Eggs (Low-Calorie)
Vietnamese-style caramelized pork simmered in a fish sauce and coconut water reduction with a soft-boiled egg, using lean pork tenderloin and minimal sugar. Served over fresh herbs and cucumber with steamed broccoli for a lighter, fiber-rich plate. Savory, slightly sweet, and salty in balance.
$3
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
400Calories
39.1gProtein
20.2gFat
15.8gCarbs
9.2gSugar
2.9gFiber
1229mgSodium
286mgChol
7.3gSat Fat
847mgPotassium
98mgCalcium
3.7mgIron
1.5mcgVitamin B12
43mgVitamin C
low-calorie
protein-rich
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Halve the egg lengthwise, cut pork into 1-inch chunks, mince garlic, slice shallot thin, slice scallion, and chop broccoli into small florets and cucumber thin.
2
Bloom
Heat a small non-stick pan over medium heat and swirl brown sugar for 1 minute until deep amber, avoiding smoke.
3
Sear
Add garlic and shallot to caramel, stir over medium heat for 30 seconds until raw garlic smell fades.
4
Braise
Add pork, fish sauce, black pepper, and coconut water; simmer uncovered over medium-low heat for 20 minutes until glossy sauce coats pork.
5
Steam
Add broccoli florets to the pan, cover, and steam for 5 minutes until bright green and tender.
6
Plate
Transfer pork, egg, and broccoli to a plate, spoon sauce over, scatter scallion and cilantro on top, and serve cucumber alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork tenderloin
- 22 large eggs
- 2 tbsp2 tbsp fish sauce
- 1 1/2 tsp1 1/2 tsp brown sugar
- 1 cup240ml coconut water
- 4 cloves4 cloves garlic
- 22 small shallot
- 1/2 tsp1/2 tsp black pepper
- 22 scallion
- a small handful of cilantro
- 7 oz200g cucumber
- 8 oz226g broccoli
