I had not made this recipe in a long time and I don’t know why. It is one of my favorites and it is really easy to make. It has the holy trinity of heat, sweet and sour. I made it last night and since it was just Laura and myself, I used only half of a pork tenderloin but kept all the other ingredients the same. Served it simply over white rice and bean sprouts. Also supplemented with some stir-fried asparagus.
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.
|Author: Jim Kirkley
Great with white rice and Boc Choi.
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 (if serving for 2 just use half)
3 tablespoons, peanut oil or avocado oil
2 cups, yellow onions – sliced thin
1/4 cup, cilantro – chopped
- 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 2 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.