Pork Kao Lau
Main Dishes | Vietnamese cuisine
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
4
Description
Recipe from a culinary book by a popular American chef.
Ingredients
- Pork tenderloin - 1 piece
- Garlic - 3 cloves
- Lemongrass - 1 stalk
- Vegetable Oil - 3 tablespoons
- Soy Sauce - 3 tablespoons
- Sugar - 2 tablespoons
- Salt - ½ teaspoon
- Chinese Five Spice - ½ teaspoon
- Soba Noodles - 10 oz
- Fresh Mint - to taste
- Basil - to taste
- Cilantro - to taste
- Peanut Sprouts - to taste
- Shallot - 1 piece
- Mild Chili Spice - 1 piece
Step by Step guide
Step 1
Finely chop the shallot, and grate the garlic on a fine grater. Flatten the lemongrass stalk.
Step 2
In a heavy-bottomed skillet, heat the oil and sauté the lemongrass for about 5 minutes over medium heat. Add the shallot and garlic, and sauté for 5 minutes.
Step 3
Pour in the soy sauce, add the sugar, salt, and five-spice powder. Bring everything to a boil and simmer for a few minutes.
Step 4
Cut the tenderloin in half so it fits in the skillet, place it in the prepared sauce, and fry for 3–5 minutes on each side over medium heat. Turn the tenderloin every few minutes to coat it with sauce on all sides.
Step 5
Pour 1.5 cups of water into the skillet and simmer the meat over low heat without a lid for about an hour. Turn the pieces every 10 minutes to let them soak in the sauce.
Step 6
After 1 hour, if the sauce has not thickened, increase the heat. Bring the sauce to a glaze that does not run off the meat. Coat the meat in the sauce to cover it with a thin layer. Remove the pieces of meat to a plate and cover with foil.
Step 7
In the thickened sauce in the skillet, immediately pour in 0.5 cups of boiling water, bring to a boil, and cook for a couple of minutes. Transfer the finished sauce to a bowl.
Step 8
To serve, cook the noodles according to the instructions.
Step 9
Blanch the bean sprouts for 30 seconds. Thinly slice the meat.
Step 10
In a bowl, place the bean sprouts, then the noodles, arrange the meat and herbs around the edges. Drizzle with 2–3 tablespoons of warmed sauce, and sprinkle with shallots and chili pepper.
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