Vietnamese Caramelized Pork With Pickled Bean Sprouts

• Sprouts:
• 4 cups warm water
• 1/3 cup white vinegar
• 3/4 teaspoon salt
• 1 pound fresh bean sprouts
• 1/2 cup (1 1/2-inch) julienne-cut green onions
• 1/4 cup chopped fresh cilantro
• 1 teaspoon dark sesame oil
• Pork:
• 1 (2-pound) boned pork loin roast
• 1/3 cup sugar
• 3 tablespoons fish sauce
• 2 cups thinly sliced shallots
• 1/4 teaspoon black pepper
• 1/2 cup fat-free, less-sodium chicken broth
• 5 (1/8-inch) slices peeled fresh ginger
• 2 garlic cloves, sliced
• 6 cups hot cooked long-grain rice

1. To prepare sprouts, combine first 3 ingredients. Add sprouts and onions; toss well. Cover and refrigerate 90 minutes. Drain well. Toss with cilantro and oil.
2. Immerse top and bottom of a 3-quart clay cooking pot in water for 10 minutes. Empty and drain well.
3. To prepare pork, trim fat from pork; cut into 1/2-inch slices. Set aside. Place the sugar in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly. Cook until golden and foamy (for about 5 minutes). Remove from heat; carefully stir in fish sauce (mixture will splatter). Stir in the shallots and pepper. Place pan over low heat; cook 5 minutes or until shallots are soft.
4. Pour into a large bowl. Add the pork, broth, ginger, and garlic, tossing to coat. Place pork mixture in prepared clay pot. Place clay pot in cold oven, and set to 450u0b0. Bake 1 hour. Carefully remove clay pot from oven; remove top. Stir the pork mixture. Cover, return to oven, and bake an additional 30 minutes. Place pork on a serving platter; drizzle caramel sauce over pork. Serve with sprouts and rice.

sprouts, warm water, white vinegar, salt, sprouts, onions, fresh cilantro, dark sesame oil, loin roast, sugar, fish sauce, shallots, black pepper, chicken broth, fresh ginger, garlic, hot cooked

Taken from www.myrecipes.com/recipe/vietnamese-caramelized-pork-with-pickled-bean-sprouts (may not work)