Ingredients
- 1 kg raw pork (neck steaks 1cm thick cut into 3cmx3cm pieces)
- 2 tablespoons soy sauce
- 100 ml oil (extra virgin olive oil)
- 80 grams white onions (sliced thin half-moon)
- 3 garlic cloves (finely chopped)
- 1 piece (3 cm) fresh gingerroot (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)
How to Make
-
Step 1: Marinade the pork in soy sauce and set aside.
-
Step 2: Heat a non-stick frypan or wok 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.
-
Step 3: 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.
-
Step 4: 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.
-
Step 5: DON'T allow to dry out - add a little water if you have to.
-
Step 6: Just before serving, add Vietnamese basil leaves for a fresh tang.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.