Vietnamese Pork Caramel Stir Fry
American Kitchen
/ Categories: Asian Cuisine, Pork Recipes

Vietnamese Pork Caramel Stir Fry

One of our favorite proteins to cook for dinner has got to be pork - its flavorful, tender, and cooks up in less than 30 minutes. In fact, the rice in this dish might take longer to prepare, especially if you decide to cook brown rice! But back to the pork - we’re using a pork tenderloin because its so simple to work with – just take out of its package, butterfly and then slice into thin strips that will absorb the marinade and cook up quickly. 

Now for the best part - you may have noticed this savory dinner recipe includes the word “caramel” in the title…..well as a traditional recipe from Vietnam, the use of brown sugar in the marinade not only sweetens the deal, but makes an amazing caramel when cooked with the fish sauce and other ingredients. As soon as it hits the hot frying pan, that brown sugar will caramelize, forming a crispy crust that’s packed with flavor. 

Note: A hot pan is what makes or breaks this recipe, as it’s what forms the crust and seals the marinade in the pork, so make sure your skillet is “smoking hot.” 

Vietnamese Pork Caramel Stir Fry

 

Serves 4

Ingredients:

1 (1lb) pork tenderloin
1 teaspoon salt
1/2 teaspoon ground pepper 
3 tablespoons sesame oil
2 tablespoons fish sauce 
3 tablespoons brown sugar
1 tablespoon ginger paste
2 cloves garlic, minced
1/2 cup water
1 bunch scallions, diagonally sliced 
4 cups, steamed jasmine rice 

Equipment: 12-inch American Kitchen Stainless Steel Skillet


Directions:
1. Cut the pork tenderloin into thin strips. In a bowl, mix together all the other ingredients except the scallions. Place the pork strips into marinade and coat well - leave to marinade for at least an hour and up to 4 hours. 

2. To cook, heat up your 12-inch stainless steel skillet with a bit of oil until very hot and cook the pork in batches, making sure not to overcrowd the pan. 

3. Sliced thinly, the pork will cook in less than 5 minutes each batch. Serve immediately over steamed rice, sprinkled with fresh scallions. 

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