Hands-on Time
30 Mins
Total Time
50 Mins
Yield
Makes 4 servings
Photo: Jennifer Davick; Styling: Linda Hirst

How to Make It

Step 1

Combine 3/4 cup water, 3/4 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt in a medium saucepan; bring to a boil. Add carrot and onion; cook 30 seconds. Remove from heat, and let stand 25 minutes. Drain.

Step 2

Place pork in a medium bowl. Add 1 tablespoon fish sauce, 2 teaspoons sugar, and remaining 1/2 teaspoon salt; massage into pork. Let stand at room temperature 20 minutes.

Step 3

Heat oil in a large cast-iron skillet over high heat. Add half of pork; cook 3 minutes or until lightly charred, stirring once. Remove from pan; repeat with remaining pork.

Step 4

Combine 1/4 cup water, remaining 3 tablespoons rice vinegar, remaining 2 teaspoons sugar, and remaining 1 tablespoon fish sauce in a small bowl, stirring until sugar dissolves.

Step 5

Arrange cucumber slices, pork, pickled onion and carrot, jalapeño, and cilantro on a platter. Drizzle evenly with dressing. Serve with cooked brown rice and chili-garlic sauce, if desired.

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