I haven’t been cooking anything new lately (cooked a couple staple dishes I’ve already posted about) and I was away for a weekend in the Midwest but with Fall starting, I’m excited to try some new “colder weather” recipes. I’ve made a decent dent in the list of 100 recipes, coming up with about 15 so far. A new page for the project is in the works and hopefully I’ll have that done in the next couple weeks.
Here’s another dish that I can’t seem to ever get enough of. I order this about 60% of the time when I go to Pho Viet at Super 88, the grilled pork combined with the broken rice and a side salad…yum! I remember trying to make this a while back but completely forgot the recipe (Maybe it’s posted here somewhere, I’m a little too lazy to look =P) but I consulted some notes I had from a friend along with a recipe from Wandering Chopsticks, another fantastic food blog, and went to work!
Update : Found the notes from my friend!
Vietnamese Pork (Thit Heo Nuong)
Time : 45 minutes
Serves 4
Ingredients:
1 lb of pork shoulder or butt, sliced thinly
5 cloves garlic, minced
1 shallot, minced
4 tsp fish sauce
1 tsp Light Soy sauce
4 tsp sugar
2 tsp ground black pepper
1 tsp Honey (optional)
3-4 stalks scallions (white and green parts separated)
1 tbsp canola oil
Method:
1. Mix pork through pepper (with white parts scallions) and marinate for at least 30 minutes.
2. Cook in sauté pan or on grill. Cook green part scallions with oil in a separate pan and use as garnish over rice.