THESE BOWLS! (caps necessary)
I want to dive inside and eat my way out.
We’re talking caramel — not fussy, but definitely rich and brown-sugary — paired with tender pork. Two of my favorite things. I could be perfectly content with this forever.
This is legitimately one of the easiest, most addictive dinners. You’ll find yourself making it again and again (yes, even for breakfast).
I spotted this recipe recently and made it right away because I couldn’t stop thinking about caramel pork. It’s fast, flavorful and wholly satisfying.
The pork tenderloin cooks quickly on the stovetop, the sauce is both sweet and savory, and the toppings — crisp napa cabbage, roasted peanuts, bright cilantro and lime — bring everything together. If you’re not a cilantro person, leave it out — the dish will still be delicious.
This whole meal comes together in under 30 minutes. Make a pot of brown jasmine rice to serve alongside; you can cook the rice ahead of time if you prefer.
I won’t pretend my photos capture the full glory of seared pork, but trust me: it’s worth making even if you’re hungry and rush through the plating like I did.
Vietnamese Caramel Pork Stir Fry
4
appropriately, 2 obnoxiously
25
Pin Recipe
Leave a Review »
Ingredients
- 1 (1-pound) pork tenderloin, cut into cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons toasted sesame oil
- 1 sweet onion, diced
- 2 teaspoons grated fresh ginger
- 4 garlic cloves, minced
- 1 cup low-sodium chicken stock
- 1/4 cup loosely packed brown sugar
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 red pepper, thinly sliced
- 1/2 head napa cabbage, sliced
- 1/4 cup roasted peanuts, chopped
- 1/2 cup freshly torn cilantro
- 1 lime, cut into wedges
- 2 cups cooked brown jasmine rice, for serving
Instructions
-
Heat a large wok or skillet over high heat. Season the pork with salt and pepper. Add the sesame oil to the skillet and, once hot, add the pork. Sear until golden brown on all sides, about 6 to 8 minutes. Remove the pork and set aside. Add the onion, ginger and garlic to the skillet and cook until slightly softened, about 5 minutes, stirring occasionally.
-
In a bowl, whisk together the chicken stock, brown sugar, soy sauce, cornstarch, rice vinegar and red pepper flakes. Pour the mixture into the skillet and bring to a boil, then reduce to a simmer and cook 3 to 4 minutes until the sauce thickens. Add the pork and sliced red pepper to the wok, toss to coat and cook another 2 minutes.
-
Serve the pork and sauce over brown jasmine rice. Top with napa cabbage, chopped peanuts, cilantro and a squeeze of lime.
Notes
Did you make this recipe?
Share a photo on social media and tag the creator. I appreciate you so much!
The end.