Vietnamese PorkFrom 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. |