Vietnamese Pork Stir-Fry
For a successful stir-fry, high heat and good timing are
essential. Have all of the ingredients chopped and ready before you start
cooking.
·
Serves 4
·
Prep time10 minutes, plus marinating time
·
Cooking time 10 minutes
Ingredient
·
2 tablespoons fish sauce (patis)
·
1 tablespoon soy sauce
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2 tablespoons sugar
·
2 stalks lemongrass (tanglad), white parts only, finely chopped
·
2 cloves garlic, finely chopped
·
450 grams pork loin fillet (lomo), sliced finely
·
2 tablespoons vegetable oil
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1 large red onion, peeled and sliced finely
·
2 large red chilies, seeded and finely chopped
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1 red bell pepper, julienned
·
1 yellow bell pepper, julienned
·
1 tablespoon lime juice
·
2 tablespoons roughly chopped peanuts
·
½ cup fresh mint leaves
½ cup fresh mint
leaves
·
Steamed rice, to serve
Recipe
1. Combine fish
sauce, soy sauce, sugar, lemongrass, and garlic in a large bowl. Stir until
sugar dissolves. Add pork and stir to coat. Cover and set aside to marinate for
30 minutes.
2. Heat oil in a
wok over high heat. When the oil begins to shimmer, add onions. Cook, stirring,
until onions are caramelized and golden brown, then add half the pork together
with the marinade. Cook, stirring, for 1 minute, then remove and set aside. Add
remaining pork and cook for 1 minute. Remove and set aside.
3. Add chilies and
bell peppers; cook, stirring, for 1 minute. Return pork to the wok; add lime
juice and peanuts. Toss for a minute, then top with fresh mint leaves. Serve
with steamed rice.
Vietnamese Pork
Stir-Fry
