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Vietnamese Caramel Pork Stir Fry

Balanced, flavorful, and enjoyable—this recipe has it all.

Total Time
25 mins
Servings: 4 appropriately, 2 obnoxiously
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 (1-pound) pork tenderloin, cut into cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons toasted sesame oil
  • 1 sweet onion, diced
  • 2 teaspoons grated fresh ginger
  • 4 garlic cloves, minced
  • 1 cup low-sodium chicken stock
  • 1/4 cup loosely packed brown sugar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 red pepper, thinly sliced
  • 1/2 head napa cabbage, sliced
  • 1/4 cup roasted peanuts, chopped
  • 1/2 cup freshly torn cilantro
  • 1 lime, cut into wedges
  • 2 cups cooked brown jasmine rice, for serving

Instructions

    Cup of Yum
  1. Heat a large wok or skillet over high heat. Season the pork with the salt and pepper. Add the oil to the skillet and once it’s hot, add the pork. Cook until seared and golden brown on all sides, about 6 to 8 minutes. Remove the pork from the wok and place it aside in a bowl. Add the onion, ginger and garlic to the skillet, stirring to toss. Cook until slightly softened, about 5 minutes, stirring occasionally.
  2. In a bowl, whisk together the chicken stock, sugar, soy sauce, cornstarch, vinegar and pepper flakes. Pour it into the skillet and bring it to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Add the pork and red pepper into the wok, tossing to coat and cook for another 2 minutes.
  3. Serve immediately over brown jasmine rice. Top with the cabbage, peanuts, cilantro and a spritz of lime.

Notes

  • [slightly adapted from cooking light]