Vietnamese Caramel Pork

Name: Vietnamese Caramel Pork
Ingredients: 1 tablespoon dark sesame oil; 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces; 1 cup chopped onion; 1 cup chopped carrot; 1 tablespoon minced peeled fresh ginger; 5 garlic cloves, thinly sliced; 1 cup unsalted chicken stock (such as Swanson); 3 tablespoons dark brown sugar; 1 tablespoon fish sauce; 1 tablespoon lower-sodium soy sauce; 2 teaspoons cornstarch; 2 teaspoons rice vinegar; 1/2 teaspoon crushed red pepper; 1 (8.8-ounce) package precooked white rice; 1 cup thinly sliced napa (Chinese) cabbage; 1/4 cup chopped unsalted roasted peanuts; 1/4 cup cilantro leaves; 4 lime wedges

18 ingredients

2 steps

Ingredients

1 tablespoon dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
1 cup chopped onion
1 cup chopped carrot
1 tablespoon minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 cup unsalted chicken stock (such as Swanson)
3 tablespoons dark brown sugar
1 tablespoon fish sauce
1 tablespoon lower-sodium soy sauce
2 teaspoons cornstarch
2 teaspoons rice vinegar
1/2 teaspoon crushed red pepper
1 (8.8-ounce) package precooked white rice
1 cup thinly sliced napa (Chinese) cabbage
1/4 cup chopped unsalted roasted peanuts
1/4 cup cilantro leaves
4 lime wedges

Directions

1

Heat a wok or large skillet over high heat. Add oil to pan; swirl to coat. Add pork; stir-fry 6 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, ginger, and garlic to pan; stir-fry 2 minutes. Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat; simmer 4 minutes or until sauce is thick and bubbly. Return pork to pan; cook 1 minute, stirring to coat.
2

Spoon 1/2 cup rice onto each of 4 plates; top each serving with 3/4 cup pork mixture and 1/4 cup cabbage. Sprinkle each serving with 1 tablespoon peanuts and 1 tablespoon cilantro. Serve with lime wedges.