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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.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g pork tenderloin/fillet
  • 2 shallots or 1 onion
  • 1 Tbsp Vietnamese fish paste Ca Kho To
  • 1 tsp brown sugar
  • 1 Tbsp Siracha sauce
  • Lime juice
  • Spring onions to garnish optional

Method
 

  1. Slice the pork into 1 cm thick rounds. Finely chop the onion.
  2. 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.
  3. Stir-fry the onion for 2 minutes then add the sugar, fish paste and 3 Tbsp water. Cook until you get a thick sauce.
  4. 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.
  5. Serve hot with steamed Jasmine rice.