Sticky Vietnamese PorkPosted: September 6, 2012
I’m currently nearing the end of a long, busy, ridiculously hectic and all round fairly crappy week and my brain seems to have turned to mulch. I can’t string any sentences together to say anything particularly coherent but I can still share a very tasty recipe 🙂 We made this on Sunday which I later found out was Vietnamese Independence Day, how apt!
This serves two;
- thinly sliced pork tenderloin
- 2 tbsps fish sauce
- 1/2 tsp tumeric
- 2 stalks chopped lemongrass
- 2 garlic cloves
- 120g caster sugar
- 1 tbsp sesame oil
- 200ml rice wine vinegar
- 2 red chillis
- 3 tbsps roasted salted peanuts
- flat rice noodles
- small bunch chopped coriander
- small bunch chopped mint
I also added some pak choi and red pepper to get some veggies in!
Make a marinade for the pork by mixing the fish sauce, tumeric, lemongrass, crushed garlic, 20g of sugar, sesame oil and most of the coriander together. Leave the pork to marinade for around an hour.
Heat the vinegar and remaining sugar in a pan and boil until thickened, this creates the sticky sauce. Allow to cool then add the chilli and peanuts.
Stir fry the pork until browned and the pak choi and pepper if using. Serve on a bed of noodles and pour over the sticky sauce. Garnish with the remaining coriander and some chopped mint. Delicious!