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Nutrition Facts
Serving Size 1 (259g) Recipe makes 4 servings
Calories 371
Calories from Fat 125		(33%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 426mg		17%
Potassium 709mg		20%
Total Carbohydrate 33.5g		11%
	Dietary Fiber 0.9g	3%
	Sugars 29.6g
Protein 27.7g		55%
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Sweet Chilli Pork

Recipe #241585 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: PetaBot
Jul 20, 2007

This is from the Easy Thai Cooking recipe book. I always use this recipe to use up leftover roast pork. It has become quite a favourite in our house and is simple to make. I also substitute fresh chilli with bottled chilli to save time and a special shopping trip. Without the coriander it is not quite the same. I also double the sauce ingredients to add more flavour to the rice.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons oil
2 onions, thinly sliced
1 red chile, seeded and chopped
500 g lean pork, thinly sliced (or left over pork roast thinly sliced)
1/2 cup brown sugar, lightly packed
1/2 cup water
1 tablespoon fish sauce
fresh coriander, chopped

Directions

1
Heat oil in large frying pan.
2
Add onions, chilli and pork and fry until golden brown, about 5 minutes.
3
Add brown sugar, water and fish sauce and bring to the boil.
4
Lower heat and simmer for 4 to 5 minutes or until sauce is thick and syrupy, stirring while cooking.
5
Sprinkle with coriander and serve with steamed rice.