Prep 15 mins
Cook 1 hr
Was in today's local paper and D asked me to save here for making this weekend - recipe by Vince Garreffa.
- 1 kg pork (neck steaks 1cm thick cut into 3cmx3cm pieces)
- 2 tablespoons soy sauce
- 100 ml extra virgin olive oil
- 80 g white onions (sliced thin half-moon)
- 3 garlic cloves (finely chopped)
- 3 cm piece ginger (cleaned and grated)
- 2 tablespoons green chili peppers (finely chopped)
- 2 tablespoons fresh lemongrass (finely chopped tender white part only)
- 1 teaspoon ground cinnamon
- 500 ml chicken stock (or beef 2 cups)
- basil (Vietnamese leaves torn or chopped for garnish)
- Marinade the pork in soy sauce and set aside.
- Heat a non-stick frypan and add 50ml of extra virgin olive oil, onion, garlic, ginger, chilli, lemongrass and cinnamon, stirring and cooking until the onion is soft, then set aside.
- Add 50ml extra virgin olive oil to the hot pan and add the marinated pork in batches and stir-fry on high heat until well sealed and coloured and then set aside each batch until all pork is done.
- In the same unwashed frypan add the stock, followed by the onion mix, stir well and then add the cooked pork and then cover and simmer gently stirring occasionally, for 45 minutes.
- DON'T allow to dry out - add a little water if you have to.
- Just before serving, add Vietnamese basil leaves for a fresh tang.
I used 2 pork tenderloins for this recipe and left them whole. I skipped the green chili peppers but made the rest as listed. We enjoyed this with some shrimp, sauteed veggies and basmati rice. Yum!! The blend of flavours in this are so good - I particularly liked the lemongrass. Made for Zaar Stars tag game. Thanks I'mPat! :)
Quick and tasty. I used leftover pork roast, so I did brown it but did not marinate in soy sauce and cooked overall for a shorter period of time. I used sunflower oil instead of olive. I added some soy at the end. I also used just a touch of cinnamon - I have found that I don't care for it all that much, but just a hint works ok for us. I did add some oriental-style veggies, and served with udon noodles that needed using.
WOW, this has a kick of flavor and tastes awesome. I didn't have any green chillies so I used a couple of finger chilies for the heat and it was amazing. We used a small package of pork ribs from the supermarket and that was more than enough meat for 4 servings. There is a simplicity to the preparation of this dish with complex and powerful flavors. I am cooking more Vietnamese this year as I am hosting a Vietnamese exchange student and this is helping me understand her culture/ her to feel less homesick.