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Vietnamese Caramel Pork

Photo: Iain Bagwell; Styling: Ginny Branch

 

Hands-on time 20 mins
Total time 20 mins
Yield Serves 4
Instead of making caramel from scratch, we use brown sugar, which is much quicker.

Ingredients

  • 1 tablespoon dark sesame oil
  • 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 tablespoon minced peeled fresh ginger
  • 5 garlic cloves, thinly sliced
  • 1 cup unsalted chicken stock (such as Swanson)
  • 3 tablespoons dark brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon crushed red pepper
  • 1 (8.8-ounce) package precooked white rice
  • 1 cup thinly sliced napa (Chinese) cabbage
  • 1/4 cup chopped unsalted roasted peanuts
  • 1/4 cup cilantro leaves
  • 4 lime wedges

Nutrition Information

  • calories 402
  • fat 10.8 g
  • satfat 2 g
  • monofat 4.6 g
  • polyfat 3.4 g
  • protein 31 g
  • carbohydrate 45 g
  • fiber 3 g
  • cholesterol 74 mg
  • iron 3 mg
  • sodium 618 mg
  • calcium 68 mg

How to Make It

  1. Heat a wok or large skillet over high heat. Add oil to pan; swirl to coat. Add pork; stir-fry 6 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, ginger, and garlic to pan; stir-fry 2 minutes. Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat; simmer 4 minutes or until sauce is thick and bubbly. Return pork to pan; cook 1 minute, stirring to coat.

  2. Spoon 1/2 cup rice onto each of 4 plates; top each serving with 3/4 cup pork mixture and 1/4 cup cabbage. Sprinkle each serving with 1 tablespoon peanuts and 1 tablespoon cilantro. Serve with lime wedges.