Vietnamese Pork

Pork gently cooked in a sweet, fragrant sauce of garlic, galangal, ginger and spring onions flavoured with our lovely oriental beef stock.

350g pork tenderloin/fillet (sliced into 1 cm thick rounds)
2 shallots (finely chopped)
2tbsps brown sugar
5 spring onions (finely sliced)
140g jasmine rice

INGREDIENTS

2 pak choi
100g mangetout
1 lime
 Approx 645 cals per portion when serving 2.

INGREDIENTS

Pour 300ml boiling water into a lidded pot, then stir in the VIETNAMESE BEEF STOCK and add the rice. Cover and simmer on a low heat for 10-12 mins, then remove from heat and keep aside. 

Cook the rice

Heat a little oil in a frying pan, then fry the pork for 2 mins, or until golden. Remove and set aside. 

Fry the pork

Add the pak choi/mangetout to the pan (if having) and fry for 2 mins, then remove and put with the pork.

Fry the pork

Add a little more oil and fry the shallots for 2 mins.
Sprinkle in the sugar and leave it for 2 mins to gently melt and start to bubble. 

Make the sauce

Add the THIT KHO PASTE with 50ml of water to the pan. Turn the heat up to medium and stir for 2 mins to help the sauce thicken. 

Make the sauce

Return the pork and the veg (if using) to the pan and cook for 2 mins to create a glazed look on the pork.

Finishing touches

Stir the CHILLI GARLIC SAUCE and spring onions into the pan. 

Finishing touches

Serve the pork over rice with a squeeze of lime (if using).

SERVE

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