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.
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Loading... Ingredients
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
Method
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.