Pan-fried pork and side veggies
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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.
Course Main
Cuisine Vietnamese
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 -4
Author Victoria

Ingredients

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

Instructions

  • 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.