Vietnamese Tamarind Pork Stir-Fry Recipe

Name: Vietnamese Tamarind Pork Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon tamarind paste; 1 teaspoon sugar; 1 tablespoon fish sauce; 1 teaspoon minced garlic; 1 tablespoon chopped shallot (or green onions); 1 whole anchovy fillet, mashed to a paste; 1 teaspoon fresh ginger, minced; 1 1/2 lbs boneless pork loin, cut into 1/4-inch-thick matchsticks; 1 tablespoon peanut oil; 1 medium red bell pepper, cut into 1-inch squares; 2 tablespoons fish sauce; 8 green onions, cut into 2-inch pieces; 1/2 cup fresh pineapple, diced (or canned); 2 tablespoons chopped of fresh mint, for garnish

Servings: persons

1 teaspoon tamarind paste
1 teaspoon sugar
1 tablespoon fish sauce
1 teaspoon minced garlic
1 tablespoon chopped shallot (or green onions)
1 whole anchovy fillet, mashed to a paste
1 teaspoon fresh ginger, minced
1 1/2 lbs boneless pork loin, cut into 1/4-inch-thick matchsticks
1 tablespoon peanut oil
1 medium red bell pepper, cut into 1-inch squares
2 tablespoons fish sauce
8 green onions, cut into 2-inch pieces
1/2 cup fresh pineapple, diced (or canned)
2 tablespoons chopped of fresh mint, for garnish

1
Flavor Step - Mix all the marinade ingredients together in a bowl and toss the pork strips in the marinade until they are well coated. Marinate for 30 minutes at room temperature.
2
Heat 1-1/2 teaspoons of the oil in a wok or heavy skillet over the highest heat. Stir-fry the red bell peppers for 2 minutes. Remove and set aside.
3
Remove the meat from the marinade, saving the marinade.
4
Add the remaining 1-1/2 teaspoons oil and the meat to the pan and stir-fry until the strips are just cooked through and no longer pink inside, 2 to 3 minutes.
5
Add the reserved marinade, the fish sauce, green onions or scallions, pineapple, and the peppers and cook, stirring often, until most of the liquid has evaporated and the sauce coats the pork, 1 to 2 minutes.
6
Spoon the meat and sauce into a bowl, sprinkle with the chopped mint, and serve.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon tamarind paste, 1 teaspoon sugar, 1 tablespoon fish sauce, 1 teaspoon minced garlic, and more.

Yes, Vietnamese Tamarind Pork Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Tamarind Pork Stir-Fry

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