Clay Pot Pork

1. Place sugar in a heavy-bottomed saucepan over medium heat. Allow to remain over heat until fully melted, and approximately the color of a US copper penny.

2. Carefully add broth. It will steam and bubble wildly, and the caramel WILL seize. This is expected, and as you continue to apply heat, the caramel will dissolve back into a nice syrup.

3. Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables soften.

4. Sprinkle pork with ground black pepper. Toss to coat, and add to pot. Simmer very low for 75-90 minutes. Serve with rice and top with scallion greens.

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Nutrient	Quantity
Total fats	18.5136 g
Protein	133.122 g
Carbohydrates	176.2414 g
Energy	1383.9576 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0984 g
Water	1232.0132 g
Aspartic acid	11.2091 g
Calcium, Ca	496.2224 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0589 g
Lutein + zeaxanthin	3459.842 g
Fiber, total dietary	23.7419 g
Carotene, beta	1815.53 g
Niacin	52.5257 mg
Hydroxyproline	0.3581 g
Vitamin A, RAE	154.461 g
Arginine	7.8588 g
Riboflavin	2.5897 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0579 g
Fatty acids, total saturated 20:1	0.1005 g
Glutamic acid	19.2609 g
Sodium, Na	9063.5306 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5514 g
Total lipid (fat)	18.5136 g
Manganese, Mn	2.8711 mg
Fructose	0.0053 g
Proline	5.3219 g
Fatty acids, total saturated 16:0	3.6867 g
Fatty acids, total saturated 8:0	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.8405 g
Sucrose	66.7884 g
Choline, total	505.0521 mg
Fatty acids, total polyunsaturated 18:1 t	0.068 g
Sugars, total	115.7245 g
Serine	5.0682 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	1.7133 g
Fatty acids, total saturated 20:4 undifferentiated	0.2584 g
Vitamin B-6	5.5368 mg
Selenium, Se	137.716 g
Ash	34.2084 g
Fatty acids, total saturated 18:1 undifferentiated	7.062 g
Pantothenic acid	6.2898 mg
Phenylalanine	4.8238 g
Copper, Cu	1.2896 mg
Betaine	21.9647 mg
Thiamin	3.4023 mg
Retinol	3.84 g
Methionine	2.9934 g
Iron, Fe	16.2308 mg
Carbohydrate, by difference	176.2414 g
Phosphorus, P	1561.563 mg
Folate, total	412.111 g
Tocopherol, gamma	0.1509 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.001 g
Lycopene	0.46 g
Alanine	6.6551 g
Cholesterol	273.8906 mg
Valine	5.9516 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	2.6221 g
Glycine	5.4978 g
Carotene, alpha	0.276 g
Glucose (dextrose)	0.0055 g
Fatty acids, total saturated 14:0	0.1913 g
Zinc, Zn	12.5476 mg
Isoleucine	5.5898 g
Fatty acids, total saturated 12:0	0.0021 g
Fatty acids, total polyunsaturated	3.0632 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	9.4794 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	3034.301 IU
Folate, DFE	412.111 g
Tryptophan	1.4106 g
Vitamin C, total ascorbic acid	95.28 mg
Phytosterols	26.116 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	6.1077 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	4.564 g
Vitamin B-12	4.7828 g
Vitamin K (phylloquinone)	628.6051 g
Fatty acids, total saturated	5.6672 g
Histidine	4.4632 g
Fatty acids, total monounsaturated	7.733 g
Threonine	5.1845 g
Folate, food	412.111 g
Fatty acids, total polyunsaturated 17:0	0.0363 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	2.2475 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0019 g
Fatty acids, total trans	0.068 g
Fatty acids, total trans-monoenoic	0.068 g
Magnesium, Mg	455.7266 mg
Lysine	9.968 g
Potassium, K	4792.6776 mg
Cystine	1.1547 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.33 cup	268.66	67.1987	0
black pepper	1 teaspoon	5.773	1.4708	0.075
Garlic Clove	2	0	0	0
shallot	3	345.6	80.64	0.48
chicken broth	0.75 cup	58.59	1.4175	1.9656
pork shoulder	1 lb	575.7346	0	15.4134
scallion	3	96	22.02	0.57
fish sauce	0.33 cup	33.6	3.4944	0.0096