Vietnamese Pork

This is one of my very favorite recipes and I don’t make it often enough. It is really tasty and low calorie. Do not let the weird notion of orange juice in a main course throw you. The combination of sweet, salty and spicy really works in this dish.

While we are at it, let me share a trick for seeding jalapenos. I chop the top off, then I use this tool. Just push it down inside the jalapeno and twist. The entire core will come out with the seeds.


Vegetable / Potato Peeler And Corer Stainless Steel Blade, To Easily Peel And Core Fruit And Vegetable. Clean And Fast – Fruit & Vegetable Tools – By Kitch N’ Wares

This dish is intended to be served over rice. However I found that you can serve it over cabbage that has been coarsely chopped (coleslaw style) and fried al dente with about ¼ stick of butter and some kosher salt. The cabbage is a reasonable substitute for rice and complements the flavor of the pork and works especially well if you are on a low-carb diet.

Author:  Jim Kirkley

Great with white rice and Bok Choy.

Serves: 4

Vietnamese Pork


INGREDIENTS

2 tablespoons, ginger – finely chopped
2 jalapeno peppers – seeded and chopped
4 garlic cloves – finely chopped
4 tablespoons, fish sauce
4 tablespoons, orange juice
1/2 teaspoon, fresh ground black pepper
1 pound, pork tenderloin – sliced 1/4″ thick
3 tablespoons, canola or peanut oil
2 cups, yellow onions – halved and sliced thin
1/4 cup, cilantro – chopped

METHOD

  1. In a shallow dish, combine ginger, peppers, garlic, 1 tablespoon of the fish sauce, 1 tablespoon of the orange juice, black pepper and the pork. Toss to coat. Set aside to marinate for at least 20 minutes.
  2. In a small bowl mix 3 tablespoons fish sauce and 3 tablespoons orange juice.
  3. Heat wok or large non-stick skillet over medium high heat. Add small amount of oil (1 teaspoon). Add onions and cook until limp and very brown. Transfer onions to a plate. Wipe out pan.
  4. Add remaining 2 tablespoons of oil to pan and increase heat to high. Slowly drop in pork and stir-fry until browned and just cooked through, about 2 – 3 minutes. It is best to do this in batches to keep the heat high and the pork uncrowded. When all pork is cooked return all to the pan.
  5. Add reserved fish sauce and orange juice mixture and reserved onions; toss until pork is coated with sauce. Sprinkle with cilantro. Serve immediately.

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