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As more and more international ingredients become available to us at markets and grocery stores, my pantry staples continue to grow.
I’m fond of preparing Southeast Asian dishes and one ingredient I would not be without is fish sauce.
This highly aromatic sauce is made from fermented fish and when used in moderation, it imparts incredible flavor. It’s a key ingredient in Thai and Vietnamese cooking.
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It’s readily available at any Asian market and some grocery stores stock it in their international aisle.
I’ve adapted one of my favorite recipes that features pork tenderloin.
The sauce gets a wonderful savoury flavour from the fish sauce, soy sauce, ginger, garlic and shallot. The sweetness comes from brown sugar and the heat from whatever Asian chili sauce you have in your cupboard.
This dish can easily be made with chicken, too.
Serve with steamed rice and your favorite vegetable for a fairly quick and easy meal.
Spicy Southeast Asian Pork
(Serves 4)
1 pork tenderloin (at least 1 lb. – 500 g) trimmed and cut into 2-inch cubes
2 Tbsp. (25 ml) soy sauce
2 Tbsp. (25 ml) corn starch
3 Tbsp. (45 ml) vegetable oil
2 shallots, minced
2 cloves garlic, minced
1 Tbsp. (15 ml) minced ginger
3 Tbsp. (45 ml) brown sugar
3 Tbsp. (45 ml) fish sauce
*1 tsp. (5 ml) chili paste such as Sriracha or Sambal Oelek
1/2 c. (125 ml) chicken stock
Green onions, sesame seeds and cilantro for garnish
Directions:
1. Combine the soy sauce and cornstarch in a medium bowl and stir to combine. Add the pork and stir so all the pork is coated.
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2. Heat 1 Tbsp. (15 ml) of the oil in a non-stick pan over medium-high heat. Add half of the pork and stir fry on all sides until light golden. Remove to a plate.
3. Repeat with another tablespoon of the oil and the remaining pork. Transfer the meat to the plate.
4. In the same pan. Heat the remaining oil. Add the shallots, garlic, ginger and stir fry for one minute.
5. Add the brown sugar, fish sauce, chili paste and chicken stock. Bring to a simmer.
6. Return the pork to the pan along with any juices and continue to cook at a gentle simmer until the pork is cooked through and the sauce has thickened.
7. Transfer to a bowl or platter and serve garnished with sesame seeds, green onions and cilantro.
8. Serve with steamed rice and your favorite green vegetable.
* The kind of chili sauce you use, will determine the heat level
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