Glad I read the reviews to discover what I consider the best way to make this dish. I rated it 4 stars because the directions were not great, but with the minor changes, it is definitely 5 star worthy. I doubled the sauce and in a way, it wound up being too much (but it really is delicious). I dusted the raw cubed pork with corn starch, white pepper, and kosher salt. I put about 1 teaspoon of peanut oil in the pan and cooked the pork for 5-6 minutes on high heat, then removed the pork from the pan. Onion and garlic sauteed for 2 minutes at medium heat, then added the sauce and cooked it down for about 5 minutes at a rapid simmer. I did need to add a little more cornstarch mixed with water to thicken the sauce more. Then re-added the pork and simmered another 3-4 minutes. The pork came out perfectly cooked. For the rice, I just used my steamer with jasmine rice and steamed the peas in the steamer rack. I didn't bother with the vinegar - though I did have a Thai-inspired cucumber dish on the side which contained vinegar - perfect accompaniment. My husband couldn't stop making yummy sounds. Will definitely make again.
did not really care for this recipe...I love the ingredients but cooking was poorly executed. I think the pork should be browned, and then removed from the pan, and sauce then made and pork added later to keep from overcooking.
Delicious; after reading other's reviews, I coated the pork with about a tablespoon and a half of cornstarch and the salt, then browned in safflower oil, removed the pork from pan, continued with recipe and returned the meat to simmer 5 to 10 minutes at the end. Also Made the pictured radish-squash slaw; tasty meal ;-).
The recipe is easy to prepare and packed with flavor. I'm not a great fan of anchovies and for that reason alone I give this recipe three stars. My husband happens to love them and he liked everything about this dish. The acid from the vinegar rice and lime does balance out the anchovies, but not enough for me. I will try the recipe once again without the anchovies.
Really yummy recipe. I took advantage of everyone's hints and removed the chicken (didn't use pork) to prepare the sauce so it wouldn't overcook. I tripled the sauce & added cornstarch. It thickened up nicely. Whole family really enjoyed it.
This was delicious and easy to prepare. I used more petite green peas than called for, to increase the prportion of vegetables. Served with uncooked matchstick carrots and fresh cilantro, as shown... this was important to the overall texture and flavor.
Husband really liked it, and requested it again. Was very easy. Will and have made it again
Made this for dinner tonight with friends. Everyone just raved about how good it was. Definatley will make again.
Followed the order change in the recipe - brown pork, take out of pan, and add near the end again. FYI, the extra side dish that is pictured with the pork is "Radish-Squash Slaw" (http://www.myrecipes.com/recipe/radish-squash-slaw-50400000110418/). Both my bf and I agree that the slaw really pulled this meal together and was really tasty. I used yellow bell pepper rather than squash since it looked like that in the photo.
This recipe is horrendous. The pork turned out tougher than nails (overcooked because of the method used) and the sauce doesn't thicken in an appropriate time to avoid overcooking the meat. Whoever wrote this recipe needs to cook it. You should brown the pork first, only a couple of minutes, and then completely remove it from the pan. Then you should saute the onions, add garlic and ginger once onions are translucent, add remaining sauce ingredients, bring to a boil, and then reduce slightly. THEN add the pork back in and let the sauce continue reducing with the pork. Leaving the pork in the saute pan, as instructed, for the entire duration of sauce creation and reduction makes the pork about as tender as a pair of car tires. (By the way, the ingredients are good, and the flavor combination is right. It's the cooking method that needs serious revision.)
delicious & simple. impresses guests!
This was excellent. I took another reviewers suggestion and used fish sauce instead of anchovies since that is what I had. Since so many complained that their dish didn't caramelize properly I continued to cook on high after adding the broth and other ingredients and mine thickened up and coated the pork perfectly so that it looked just like the picture. I will certainly make again, but will make a larger batch since it was such a hit.
I really liked how easy this was to prepare, and it was also very tasty. I only used a 1/2 pound of the pork as there are only two of us, but I used the actual recipe amounts for the sauce and it was just right. I didn't use anchovies as we don't like them, and I did not add any salt at all. I also used fresh ginger and added some Chinese 5 spice for a little extra flavor. I served it over brown rice with broccoli, onions and peppers. I'm not sure why others felt the meat shouldn't be browned in cooking spray, it worked well for me. I will definitely be making this again.
This is an all-time favorite. Adding the slaw as recommended in the magazine really elevates the recipe!
We made all the parts of this "dinner tonight" and had a really great meal. The slightly vinegar-y rice and sesame slaw were great balances to the pork.
This was a very flavorful recipe! It was delicious. I served it with cabbage on the side and drizzled a little of the liquid on top. It was a good way to get more veggies. It was great just the way it was. I would serve it again. Thank you.
I made this last night for my family--my 4 children ate it all and left nothing for my husband. It was easy and delicious. I added an orange pepper as it looked to me from the picture that there were slivers of something brightly colored, and just added a bit of corn starch to thicken. Definitely a keeper! My husband will be on time for dinner next time!!
Delicious. I skipped the anchovies- they don't work with the palate of my two young boys, but it was a great taste. Not too sweet, but enough to entice my son who doesn't like any sauce, whatsoever.
The basic recipe is easy, quick to prepare and tasty with pork tenderloin. I wanted to make it more substantial with Thai flavors so I adjusted the chicken broth to about 3/4 cup and added a 1/4 cup of lite coconut milk and 1/4 tsp of red curry paste. I always have frozen green, red and yellow peppers on hand, so I added a small handful with the onions to the saute. Delicious.
May be great diet food, but I found I wanted a larger portion and there definitely wasn't enough sauce. What was there was DELICIOUS. Didn't use low sodium chicken broth, because I had regular broth in the house. I didn't spray the pan, but used some peanut oil (not a whole lot). I also made more rice, actually one and a half cups (or two rice cooker measuring cups which are 3/4 cups each). Definitely make more sauce. The lime is an inspired addition. It really gives zip to the flavor. Used anchovy paste (which I always have in the fridge) instead of the anchovies. My sauce didn't caramelize either, but I sure didn't care because it tasted so good. I plan on making more sauce to serve with the leftovers/
We enjoyed this last night. I was defrosting chikcen so I used that instead of pork. As others recommended, I added a bit of corn starch to thicken the sauce. I had all the other ingredients at home, so that was a bonus!
Delicious & easy. I doubled the amount of pork, and tripled the amount of sauce. I read a previous review about how good the sauce was and how they wished they had more. That was one reason I wanted to make more sauce, but a bonus benefit is that tripling the sauce allows you to use the entire 2oz tin of anchovies without having to try to figure out what to do with the leftovers. Other reviewers mentioned the pork does not caramelize like the photo, so after the pork was cooked through but before adding the veggies, I added just a little of the soy/broth mixture. Once this bit of broth was reduced, that gave the pork a nice, dark color. I also added more veggies to the onions - - I added snap peas and red and green bell peppers. Lastly, I added a little corn starch at the end to thicken the delicious sauce. We all loved it and have already copied it to my recipe folder.
Yummy, and a great use for pork tenderloin (using the other one in pkg. for April's Pork Chipotle Tacos tomorrow night!) I made as is, but subbed fish sauce for the anchovies since I had it on hand. Served with roasted sweet potatoes, carrots and yellow squash and the rice w/peas and rice vinegar, but used jasmine rice instead of sushi rice (I like it, but didn't have on hand). Only change I'd make is perhaps a little cornstarch added during last five minutes to help thicken sauce (mine wasn't as pretty as the picture, but very tasty!)
Cute concept, poor execution. ALWAYS marinate (1 tbls each: sesame oil, soy, cooking wine, Sriracha (for spicy), corn starch) cubed meat used in a stir fry for at least 30 minutes. NEVER use cooking spray - use peanut oil for this one. Always sautÃ© onion and garlic in the oil before adding meat. In this case, use about 2â of FRESH peeled/minced ginger instead of powder and add before meat. ALWAYS well combine sauce ingredients BEFORE adding to meat. Use a wok for best results. Photo shows matchstick carrots & squash and cilantro. Don't promote poor methodology with doctored photos.
This is definitely a great dish! I omitted the anchovies, since I am not a fan, but I thought it came out wonderfully. My sauce also did not caramelize, but it had a great flavor. The longer it sat on the stove while we ate, the thicker the sauce got. I agree with others- take out the pork and just let the sauce cook, you'll get a nice thick sauce that way. For sure- this definitely does NOT look like the photo, but it's got a great taste to it. Next time, I'd omit the salt from either the rice or pork, it was a little on the salty side for my tastes. I tried to make the radish slaw that was recommended with this dish- and hated it, but I will be making the pork and rice/peas again.
maybe I did something wrong but I found the meat didn't brown and overall it was fairly non-descript.
definitely did NOT look like the picture -- there was no carmelization at all. The pork and sauce looked gray and unappetizing. It tasted ok but my family wouldn't finish it and ending up eating peanut butter sandwiches!
Made this twice. The first time my sauce wouldn't thicken or caramelize either. It took so long the pork was way over cooked. The flavors are awesome though. I would recommend cutting the pork into thin slices and cooking the pork and removing it from the pan. Then continue with the recipe adding the pork in at the end after the sauce reduces. It was much richer and looked like the picture. Definitely double the sauce. It's a keeper. So delicious!
Made this last night and it was amazing. Flavors were so good. Left out pepper, as suggested, because we have kids. It was sweet and delicious. My husband wanted a thicker sauce, so we added some corn starch and it worked perfect. My daughter ate all her pork- a first at our house!
Excellent recipe. Lots of flavor and fairly simple to make. Pork had a nice caramelized coating on it that was just perfect. We will be making this again for sure.
My picky family all loved this. I increased all ingredients by half (1 1/2 pork, etc), but halved the crushed red pepper, to make kid friendly. Like a previous poster, mine didn't really caramelize and look so lovely and brown, but it was delicious!
This was tasty, but it looked nothing like the picture. We made it exactly as written, but the sauce didn't really caramelize. We added a bit more soy sauce while we were eating it, and that helped some. We'll probably make it again, maybe with a little more soy sauce and/or some cornstarch in the sauce to help it thicken. Good flavor!
Yummy, yummy. Made this last night with garlic brocolli. Used anchovy paste rather thank tinned anchovies (much easier).
This was excellent...served it with the Radish-Squash salad which did a lot to temper the spicy heat of the peppers. The only change in the recipe is DH picked up a chipolte-raspberry marinated tenderloin at the store but the result was spicy yet worked with the seasoning in the dish
I made this dish last night and it was amazing. We have never had anchovies before, so DH was very hesitant; I only used one can and you couldn't even taste them as a separate element. I loved the spice of the crushed red pepper and the tangy of the rice, separate they would not have worked, but together, they were perfect. I will definitely make this again! Even WITH the anchovies.