Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon brown sugar
- ½ cup light soy sauce
- 5 tablespoons palm sugar
- 3 tablespoons water
- 3 tablespoons fish sauce
- 350 g (0.77 lb ) pork shoulder, neck, or belly
Directions
Mix the light soy sauce and sugar together in a bowl. Add pork and marinate in the refrigerator for at least 36–48 hours, in order to maintain the quality and the taste of the pork.
Steam the pork over boiling water for about 20 minutes. After the steaming is finished, let the pork rest for about 10 minutes.
Slice the pork into pieces.
Put the palm sugar into a pan, and stir it over a low heat until it melts. Simmer until the sugar browns. Add fish sauce and water all together.
Add the pork to the sauce, and mix well to coat.
Simmer the pork in the sauce for about 5–10 minutes, then mix the pork and the sauce together.