Vietnamese Caramelized Pork with Coriander Rice

  • GayleR Posted: 04/11/09
    Worthy of a Special Occasion

    I made the pork and rice, and served them with different vegetables. I omitted the garlic and cilantro and used ground coriander. I think I also made the mistake of not draining the pork well enough, because I didn't see any caramelization. Not bad despite everything.

  • Boomshanka Posted: 02/22/09
    Worthy of a Special Occasion

    I really liked this. Too bad I didn't have any mint or cilantro on hand. I will probably make this again.

  • Chandraceta Posted: 01/07/09
    Worthy of a Special Occasion

    Loved it! Just a wonderful, delicate combination of flavors. I used ground coriander and I think I didn't get the flavor of that like I should have. Didn't completely wilt the spinach. Had a little problem actually browning the pork since there was a lot of water in it from the marinade. Will drain it off more next time. Highly recommend trying this one!!!

  • akmolly Posted: 08/03/09
    Worthy of a Special Occasion

    made this with half kale and swiss chard instead of all spinach and LOVED IT.

  • RamblinRain Posted: 02/13/09
    Worthy of a Special Occasion

    Fabulous flavor and very quick to prepare! I tripled the volume of spinach and the associated ingredients and skipped the rice.

  • riverchic Posted: 09/09/09
    Worthy of a Special Occasion

    love it when i use pork tenderloin. Ive made with chops once, the loin several times, and will stick to the loin. great recipe, nice presentation.

  • carolfitz Posted: 04/25/13
    Worthy of a Special Occasion

    Made to recipe using pork tenderloin, marinating about 90min in fridge. There's not enough spinach in this recipe for two portions, let alone four, so we used two bags of whole-leaf and increased the ginger, garlic, scallions & mint proportionally. Easy to prep and loved the finished combo of flavors & colors.

  • shershon Posted: 04/07/13
    Worthy of a Special Occasion

    Love this! I was generous on the spices (especially ginger) and could have decreased the sugar just a bit. Next time might marinate the pork a little longer and cut into strips after cutting it into 1/4" rounds. Then marinate.

  • Clobberella422 Posted: 12/07/12
    Worthy of a Special Occasion

    The pork had a very good flavor. I sauteed some onions and red bell pepper in the pork juices after first cooking it, to stretch it out a bit and add some extra veggies, and used a full pound of spinach. Still, 4 servings was definitely stretching it. I might start with 1.5 pounds of pork next time and adjust everything else accordingly.

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