Vietnamese Pork

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.

Serves: 4

Vietnamese Pork


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


  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 2 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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