Vietnamese Pork

We made this last night and Laura really liked it. It has the holy trinity of heat, sweet and salt that makes Asian dishes so good. It comes together quickly after you get everything prepped. Served it with rice and stir-fried boc choy with oyster sauce. Be sure to let the boc choy dry out after your rinse it and stir-fry it on the highest heat setting you have. Shower with a bit of oyster sauce and that is it!

This is one of my very favorite recipes. Do not let the weird notion of orange juice in a main course throw you.

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.

Ingredients:

2 tablespoons ginger, finely chopped
2 jalapeno peppers, seeded and chopped
4 garlic cloves, finely chopped
3 tablespoons fish sauce, divided
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, 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 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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