Yum! This was so good especially for being low calorie! I'm cooking healthy this week so keep your fingers crossed it's all yummy :) Before I decided I was doing healthy I had found a recipe for caramel pork belly. So when I went healthy this came out perfect!
First I weighed out 1 lbs of pork tenderloin and cut it into 1/2 inch cubes.
I prepped and chopped up 3 large peeled carrots, half a large onion, sliced 5 cloves of garlic and grated half an inch of ginger.
In a large wok I heated it to high and put in 1 tablespoon of dark sesame oil.
Once that got hot I put in the pork cubes and seared them till they were browned on each side, it takes a little patience.
After it is browned I put it on a plate to the side.For the sauce I put 1 cup of chicken broth in a bowl.
Then I added 3 tablespoons of dark brown sugar.
1 tablespoon of fish sauce.
1 tablespoon of soy sauce.
2 tsp of cornstarch.
2 tsp of rice vinegar. And a pinch of red pepper flakes.
First I weighed out 1 lbs of pork tenderloin and cut it into 1/2 inch cubes.I prepped and chopped up 3 large peeled carrots, half a large onion, sliced 5 cloves of garlic and grated half an inch of ginger.In a large wok I heated it to high and put in 1 tablespoon of dark sesame oil.Once that got hot I put in the pork cubes and seared them till they were browned on each side, it takes a little patience.After it is browned I put it on a plate to the side.For the sauce I put 1 cup of chicken broth in a bowl.
Then I added 3 tablespoons of dark brown sugar.1 tablespoon of fish sauce.1 tablespoon of soy sauce.2 tsp of cornstarch.2 tsp of rice vinegar. And a pinch of red pepper flakes.
When the meat is on the plate I added the onions, carrots, and ginger into the hot pan with the oil residue leftover. Sautéed that for 3 minutes then added the sliced garlic and sautéed that for a couple more minutes.
Once the veggies were softened I poured in the sauce bringing it to a boil.
Once it boils for a few minutes and thickens up I added the pork back into the wok. Mixed and heated through.
I cooked white rice and put half a cup of white rice on a plate, topped with 3/4 a cup of the pork mixture, then put 1/3 a cup of shredded napa cabbage, and sprinkled with 1 tbls of peanuts and 1 tsp of chopped parsley. Cilantro would be better but my family hates it. Also serve with some lime slices.
Once the veggies were softened I poured in the sauce bringing it to a boil.Once it boils for a few minutes and thickens up I added the pork back into the wok. Mixed and heated through.I cooked white rice and put half a cup of white rice on a plate, topped with 3/4 a cup of the pork mixture, then put 1/3 a cup of shredded napa cabbage, and sprinkled with 1 tbls of peanuts and 1 tsp of chopped parsley. Cilantro would be better but my family hates it. Also serve with some lime slices.
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