Vietnamese Pork

Another quick lunch.  Uses a wok - which is usually fun.  Since it was lunch there was no fancy plating - served it right out of the wok


Derived from my favorite curry book - Ultimate Curry Bible; Madhur Jaffrey

Vietnamese Pork

Serves: 4
  • 550 gr pork loin [1,25#] cut in 2x1x5 cm strips/chunks [1 x 1/2 x 2 inch]
  • 1 T soy sauce
  • 2 t Fish sauce
  • 1 t cornflour
  • 1 stick lemongrass, minced fine
  • 2 shallots, brunoise, fine [diced]
  • 2 green chilies, brunoise, fine [diced]
  • 1 habanero chilli, brunoise, fine [diced]
  • pepper, black, fresh ground (a bunch)
  • a dash sesame oil
  • 1 T olive oil
  • 1/2 t curry powder
  • 3 T olive oil
  • 1 medium onion, sliced fine (rings)
  1. Mix marinade ingredients with a fork
  2. Place meat in marinade, coat well, for an hour or so (in my case 'twas 30 minutes)
  3. When you're ready to go...  Oil into a wok
  4. Fry up the onions over medium heat until just starting to brown
  5. Crank the heat and add the meat and its marinade
  6. Toss around from time to time (but leave it alone enough that the surfaces of the meat have a chance to brown a little)
  7. Keep cooking until the pork is only just barely done


  1. You could use 50% more meat without changing the marinade ingredient amounts
  2. Please don't overcook the pork - it ruins the whole thing.  Remember, pork does not have to be tough and dry.
  3. This uses fish sauce, it's an important component
    • Buy a small bottle - you'll never use very much
    • Keep the bottle well capped and double bagged with a zip type plastic bag - - this stuff sticks up a cupboard like nothing else
    • Despite the almost vile smell it adds a nice flavour to the dish
  4. I served it with brussels sprouts - it went with the currish flavour quite wel

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