Recipe for Vietnamese Pork


    Vietnamese Pork

    From the kitchen of Kevin Taylor, the BBQ Guru

    This one I have stir fried AND cooked as a whole loin. This recipe is for stir frying. To grill, just don't cut into strips.

    2 pounds pork tenderloins
    4 lemongrass stalks
    2 tablespoons dark brown sugar
    1 tablespoon peppercorns
    2 tablespoons fish sauce
    2 tablespoons sesame oil
    6 garlic cloves
    2 tablespoons vegetable oil
    6 tablespoons oyster sauce
    1 tablespoon honey
    1 tablespoon dark soy sauce
    2 tablespoons sake

    Cut pork into 2-inch slices.

    Chop lemongrass into 2-inch pieces and crush with mallet. Be sure they stay intact. After marinating you will remove these.

    Combine garlic, brown sugar and peppercorns and crush to make a paste.

    Add veggie oil, sake, fish sauce and 1 tablespoon sesame oil. Add the lemongrass.

    Pour this marinade over the pork and marinate overnight.

    Heat 1 tablespoon oil in wok.

    Stir fry pork until done.

    Prepare the finishing sauce by combining the oyster sauce, 1 tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon soy sauce.

    Add to wok and heat through.

    Serve over rice.