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
- 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.
- In a small bowl mix 3 tablespoons fish sauce and 3 tablespoons orange juice.
- 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.
- 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.
- Add reserved fish sauce and orange juice mixture and reserved onions; toss until pork is coated with sauce. Sprinkle with cilantro. Serve immediately.
Hello. How are you? This looks great and I did put it on my to try list. I look forward to reading more of your posts and I also want to wish you a Happy Easter.