Vietnamese Caramelized Pork~Weeknight Dinner Idea

caramelized pork 2 We love this dinner! And if I do it right, it comes in in just under 20 minutes which is always a winner in my book. The sauce doesn’t really become caramel but it does reduce beautifully and there is enough to smother the rice. caramelized pork You’ll Need:

2 cups water
1 cup white rice
1 tbsp oil
1 1-lb pork tenderloin, cut into 1 inch pieces
1 cup chopped onion
1 cup chopped carrot
1 tbsp minced fresh ginger
5 cloves garlic, thinly sliced or minced
1 cup chicken or vegetable stock
3 tbsp brown sugar
1 tbsp fish sauce
1 tbsp low sodium soy sauce
2 tsp cornstarch
2 tsp rice vinegar
1/2 to 1 tsp crushed red pepper
1 cup thinly sliced cabbage
1/4 cup chopped cilantro
1/4 cup chopped unsalted peanuts

You’ll: In a medium skillet, start the rice and water. Keep an eye on it while cooking, take off heat about 15 minutes in and let sit. Fluff with a fork before serving. In a wok or deep sided skillet, heat a tablespoon of oil over high heat. Stir fry the pork until it is browned on most sides and cooked through. Remove to a plate or bowl. In the same skillet, stir fry the onion, garlic, carrot and ginger over medium high heat for 2 to 3 minutes. Meanwhile, mix together the stock, sugar, fish sauce, soy sauce, cornstarch, rice vinegar and crushed red pepper. When the onions are just starting to become clear, add in the sauce and bring to a boil. Let simmer for 4 minutes, until it starts to stick to the back of your spoon. Stir in pork and cabbage and let cook together 1 more minute. Serve one cup rice with one cup pork and vegetable mixture. Top with a tbsp cilantro and peanuts.

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