A Vietnamese recipe from Madhur Jaffrey’s “Ultimate Curry Bible”.
Ingredients
- 1 lb boneles pork loin cut into slices about 2 cm wide, 3 mm thick and 5 cm long.
- 1 tbsp light soy sauce
- 2 tsps fish sauce
- 1 tsp cornflour
- a stick lemongrass trimmed, then sliced finely , then chopped
- 3 tbsps finely chopped shallots or onions
- 2-3 hot green birds eye chillies finely chopped
- freshly ground black pepper
- 1 tsp sugar
- 1 tbsp groundnut or olive oil
- 1/2 tsp hot curry powder
To Stir fry:
- 3 tbsps groundnut or olive oil
- 90 g shallots or onions peeled and thinly sliced
- 5 tbsps coriander leaves
Servings:
Instructions
- Put the meat slices in a bowl with the marinade ingredients. Mix well, cover and refrigerate for 1-2 hours.
- Pour the oil into a large wok or frying pan and set over a medium high heat. When the oil is hot put in the shallots or onions. Stir and fry for about 2 minutes until the onions are lightly browned.
- Add the meat and its marinade, increase the heat to high and fry, stirring continuously, until the meat is just cooked through. Garnish with the coriander leaves and serve with rice.
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