Vietnamese Caramel Pork
It takes just 20 minutes at the stove to create this incredibly delicious, healthy Vietnamese Caramel Pork meal. It’s a one-bowl wonder.From Cooking Light Magazine, May 2014
Ingredients
- 1 tablespoon dark sesame oil
- 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 tablespoon minced peeled fresh ginger
- 5 garlic cloves, thinly sliced
- 1 cup unsalted chicken stock (such as Swanson)
- 3 tablespoons dark brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons rice vinegar
- ½ teaspoon crushed red pepper
- 1 package (8.8-ounce) precooked white rice
- 1 cup thinly sliced napa (Chinese) cabbage
- ¼ cup chopped unsalted roasted peanuts
- ¼ cup cilantro leaves
- 4 lime wedges
Instructions
- Heat a wok or large skillet over high heat.
- Add oil to pan; swirl to coat.
- Add pork; stir-fry 6 minutes, browning on all sides. Remove pork from pan.
- Add onion, carrot, ginger, and garlic to pan; stir-fry 2 minutes.
- Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk.
- Add stock mixture to pan; bring to a boil. Reduce heat; simmer 4 minutes or until sauce is thick and bubbly.
- Return pork to pan; cook 1 minute, stirring to coat.
- Spoon ½ cup rice onto each of 4 plates; top each serving with ¾ cup pork mixture and ¼ cup cabbage.
- Sprinkle each serving with 1 tablespoon peanuts and 1 tablespoon cilantro.
- Serve with lime wedges.
Notes
I'd reduce the red pepper flakes to ⅛ teaspoon for those who can't handle too much heat.
