Easy Vietnamese Caramelized Pork

Shea, Ed, Jamila and I all just finished a fantastic weekend camping in Deception Pass. We went on a gorgeous hike/ridge hike at Ebey's Landing, and relaxed on the beach of the Puget Sound. We also cooked some fantastic vegetarian camp-side food. From farro with leeks and eggs to a picnic of caprese sandwiches to bibimbap using the fire AND the camp stove, we ate well!

But when we got home, if you can believe it or not, we were hungry again! Thus, I invited Matt over for some caramelized pork. from Ruth Reichl's cookbook. This recipe is so easy but so delicious. I made it seem extra-fancy by serving it with lots of fresh herbs (mint, basil, green onions, cilantro, and lettuce). My one tip is to be sure to be patient and to cook the pork long enough so it actually caramalizes and turns into the deliciousness it really is!

Easy Vietnamese Caramelized Pork
Courtesy of Ruth Reichl in "My Kitchen Year"

Ingredients
2 cucumbers
3/4 pound pork tenderloin
 2 tablespoons fish sauce
mint
basil
peanuts
1 lime
siracha
2 tablespoons rice vinegar
salt ginger
vegetable oil
1 small onion (sliced thin)
1 clove garlic (smashed0
4 teaspoons sugar
pepper
rice

Directions
Pour the rice vinegar into a small bowl and add a pinch of salt and 1 teaspoon of sugar. Slice the cucumbers into thin rounds, along with a small knob of ginger. Put them into the vinegar and allow the flavors to mingle while you prepare the pork.

Slice the pork tenderloin very thing (this is easiest if you pit the meat in the freezer for half an hour to get it very cold before slicing.)

Get a wok so hot that a drop of water dances on the surface and then disappears. Add a couple of tablespoons of neutral oil and then add the onion and the garlic immediately. As soon as it is fragrant, add the pork and 1 tablespoon of sugar and stir-fry, tossing every few minutes for 10-15 minutes until the pork has crisped into delicious little bits.

Take the wok off of the heat and stir in the fish sauce; it should become completely absorbed. Grind in a lot of black pepper.

Remove the ginger from the cucumber and mix the cucumbers with the pork. Whether you want to add the marinade is up to you depending on how much vinegar you like!

Serve with rice, along with mint, basil, peanuts, cilantro, and siracha.