Sweet Pork

1. PLACE sugar and 1/4 cup of the water in medium skillet on medium-high heat. Cook and stir 6 to 8 minutes or until sryup is light golden brown. Be careful that it does not burn.

2. ADD pork; stir to coat with the syrup. Stir in remaining 1/2 cup water, fish sauce and soy sauce. Reduce heat to low; simmer 20 to 25 minutes or until pork is cooked through and liquid is reduced to a light syrup.

3. MEANWHILE, heat oil in skillet on medium heat. Add shallots; fry until golden brown and crisp. Drain on paper towels. Serve pork topped with crisp shallots.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	59.2053 g
Protein	114.2002 g
Carbohydrates	210.4172 g
Energy	1786.4238 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.291 g
Water	1038.1138 g
Aspartic acid	10.4854 g
Calcium, Ca	406.0153 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.2326 g
Lutein + zeaxanthin	51.2 g
Fiber, total dietary	20.608 g
Carotene, beta	19.2 g
Niacin	35.5105 mg
Hydroxyproline	0.3329 g
Vitamin A, RAE	15.12 g
Fatty acids, total trans-polyenoic	0.1049 g
Arginine	7.3566 g
Riboflavin	1.6843 mg
Fatty acids, total polyunsaturated 15:0	0.0228 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2462 g
Fatty acids, total saturated 20:1	0.2827 g
Glutamic acid	18.085 g
Sodium, Na	4221.826 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0446 g
Total lipid (fat)	59.2053 g
Manganese, Mn	2.2031 mg
Proline	4.979 g
Fatty acids, total saturated 16:0	10.9885 g
Fatty acids, total saturated 8:0	0.4488 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	6.0192 g
Sucrose	100.1979 g
Choline, total	406.5239 mg
Fatty acids, total polyunsaturated 18:1 t	0.2782 g
Sugars, total	151.9243 g
Serine	4.7571 g
Fatty acids, total saturated 10:0	0.5534 g
Fatty acids, total saturated 18:0	5.5552 g
Fatty acids, total saturated 20:4 undifferentiated	0.3146 g
Vitamin B-6	4.4947 mg
Selenium, Se	162.8843 g
Ash	20.1449 g
Vitamin D	173.2804 IU
Fatty acids, total saturated 18:1 undifferentiated	19.834 g
Pantothenic acid	5.8448 mg
Phenylalanine	4.5239 g
Copper, Cu	1.0246 mg
Betaine	17.536 mg
Thiamin	2.6554 mg
Retinol	15.12 g
Methionine	2.7921 g
Iron, Fe	12.3969 mg
Carbohydrate, by difference	210.4172 g
Phosphorus, P	1166.4917 mg
Folate, total	238.2 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0004 g
Alanine	6.2149 g
Cholesterol	300.9607 mg
Valine	5.5679 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0274 g
Fatty acids, total saturated 18:2 undifferentiated	6.584 g
Glycine	5.1366 g
Glucose (dextrose)	0.048 g
Fatty acids, total saturated 14:0	2.8099 g
Zinc, Zn	15.2503 mg
Isoleucine	5.23 g
Fatty acids, total saturated 12:0	6.433 g
Fatty acids, total polyunsaturated	7.4963 g
Leucine	8.8645 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.073 g
Fatty acids, total trans-polyenoic 18:3i	0.0274 g
Vitamin A, IU	80.0801 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0456 g
Folate, DFE	238.2 g
Tryptophan	1.3255 g
Vitamin C, total ascorbic acid	51.38 mg
Phytosterols	44.92 mg
Fatty acids, total polyunsaturated 18:1 c	17.9072 g
Fatty acids, total saturated 20:0	0.0684 g
Fatty acids, total saturated 6:0	0.0272 g
Tyrosine	4.2664 g
Vitamin B-12	2.6352 g
Vitamin K (phylloquinone)	8.4792 g
Fatty acids, total saturated	27.0608 g
Histidine	4.1699 g
Fatty acids, total monounsaturated	21.1625 g
Threonine	4.8521 g
Folate, food	238.2 g
Fatty acids, total polyunsaturated 17:0	0.1414 g
Vitamin D (D2 + D3)	4.104 g
Vitamin D3 (cholecalciferol)	4.104 g
Vitamin E (alpha-tocopherol)	1.6862 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0007 g
Fatty acids, total trans	0.3785 g
Fatty acids, total trans-monoenoic	0.2782 g
Magnesium, Mg	292.3352 mg
Lysine	9.3153 g
Potassium, K	3562.2528 mg
Cystine	1.0905 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Water	0.75 cup	0	0	0
Vegetable oil	1 tablespoon	117.232	0	13.6
shallot	4	460.8	107.52	0.64
pork loin	1	784.3218	0	44.8705
fish sauce	2 tablespoons	12.6	1.3104	0.0036