Vietnamese stir-fried pork
During theChinese New YearFestivities we tend to make lots of stir-fries. If you’re after a quick and easy recipe, why don’t you try this spicy Vietnamese stir-fried pork? It’s ready in just ten minutes, it’s yummy and perfect for a get-together or a mid-week meal. Vietnamese fish paste (Ca Kho To) can be bought in Asian supermarkets, Siracha sauce is sold in larger grocery shops.
Ingredients
Method
- Slice the pork into 1 cm thick rounds. Finely chop the onion.
- Heat a spoonful of oil in a wok and stir-fry the pork for 2-3 minutes, or until golden. Transfer to a plate and keep form.
- Stir-fry the onion for 2 minutes then add the sugar, fish paste and 3 Tbsp water. Cook until you get a thick sauce.
- Return the pork and cook for a couple of minutes to glaze the slices, then add 1 tsp of Siracha sauce – more if you want it very spicy. Taste, season and add some lime juice.
- Serve hot with steamed Jasmine rice.