Recipe for Pan-fried pork and co.
Simple and easy full meal plan with Pan-fried pork over white rice, boiled vegetable and soup, typical Vietnamese home style meal. This is a delicious quick fix that could be achieved under 30 minutes if you're good with planning and multi-tasking.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 -4
Pan-fried pork w/ onion
- 1 lb pork shoulder/butt/bacon
- 1 bulb shallot onion
- 2 tsp sugar
- 3 Tbsp fish sauce
Sides: Steam veggies, soup, rice
- 1/2 bag of frozen chunks vegetable carrot, broccoli...
- 1/2 lb green bean
- 1/2 cabbage
- 4 stems green onion
- A few sprigs cilantro
- 1/2 tsp salt
- 2 cup white rice
Prepare and cook rice
per package instruction.
Bring a pot of water (~ 1 quart) to boil over high heat. Add 1/2 tsp of salt.
Wash all vegetable (if any).
Cabbage: Shred or cut into long thin strips.
Green bean: snap ends.
Green onion & cilantro: mince or finely chop
When water is boiled, add green bean and cook for 3-5 minutes until desire tender, then use a sieve to transfer them out.
Still on high heat, now toss in cabbage and boil for 2-3 minutes, transfer them out to serving plate.
Finally, add frozen veggies chunks, bring to boil again and season to taste.
When vegetable firmness is at desirable level, sprinkle in 1/2 of chopped green onion, cilantro and ground pepper. Remove from heat, this will be your side soup.
Pan-fried pork w/ onion
* Note that you can multitask by pan frying the pork side-by-side while boiling/preparing veggies and soup to save time.
Separate any large solid chunks of fat from the meat.
Cut those fat blocks into small chunk (1/2 inch cubes size).
Using a large area non-stick pan over medium high heat, toss those little fat chunks in, stir to separate and void clump.
While these fat blocks are melting/frying, finely chop shallot and cut pork meat into thin 1" x 2" slices. During the process, don't forget to stir those fat chunks once in a while for even frying.
Once all the fat chunks shrink to smaller & crispier cubes, discard all the liquid fat.
Toss in chopped shallot, stir rigorously till soft and you can scent them.
Add in the slice pork, stir and spread them out evenly.
Let the pork fry and become crisp/firm a bit on one side, then stir to turn them over (5-7 minutes).
Add in fish sauce, sugar and 1/4 cup of water. Stir to mix well with all the meat.
Keep stirring until all liquid is reduced and all the meat slices are coated evenly in marinade..
Add remaining chopped scallion, stir to mix and turn off heat.
Serve hot immediately over bed of rice with boiled veggies and soup. Throwing some fruits as dessert, and voila, you have a full course meal, Vietnamese style.