Vietnamese Pork Stir-Fry | Spekko Rice
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Vietnamese Pork Stir-Fry

Vietnamese Pork Stir-Fry

This is a tribute to Indian and Vietnamese flavours. Curry leaves and extra fresh herbs can be added to this dish. Red chilli powder is available from India to South Africa and also in Vietnam.

  • Serves: 2
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    500g pork fillet, thinly sliced
    cornflour to dust
    15 ml (1 tbsp) light soy sauce
    15 ml (1 tbsp) fish sauce
    2 stalks lemongrass, split lengthwise
    2 green chillies, seeded and finely chopped
    2,5 ml (½ tsp) sugar
    15 ml (1 tbsp) red chilli powder
    30-45 ml (2-3 tbsp) sunflower oil
    1 onion, sliced
    60 ml (¼ cup) fresh coriander to garnish
    2 curry leaves
    salt and freshly ground black pepper to taste
    750 ml (3 cups) cooked Spekko Royal Umbrella Jasmine Rice


    1. Lightly dust pork with cornflour. Mix soya sauce, fish sauce, lemongrass, green chilli, sugar and chilli powder. Marinate pork in this mixture for 2-3 hours.
    2. Heat oil in a wok. Add onion and fry until golden brown. Stir-fry pork with the marinade, until cooked but still tender.
    3. Sprinkle with fresh coriander and curry leaves. Season to taste and serve with Spekko Royal Umbrella Jasmine Rice.

    From the Spekko kitchen
    1. Pork fillet can be substituted with chicken fillets with great success.

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