This flavour knocked it out of the park, especially considering how quickly it all comes together! Put your rice on, throw the pork in the pot and stir fry some vegetables while the pork cooks. Presto – you’re done. I think this one might go on regular rotation.
- 2 lbs pork tenderloin, cut in bite size pieces
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
- 1/2 cup soy sauce (I prefer low sodium soy sauce)
- 3 tbsp raw sugar
- 1 tbsp chili garlic sauce
- 1 tbsp gojuchang (Korean chili rice pepper paste)
- 2 tbsp Thai sweet chili sauce
- 1 1/2 cup water
- thinly sliced green onions
- toasted crushed peanuts
Saute pork pieces in saucepan with the vegetable oil, just until lightly browned. While that is happening, stir the rest of the ingredients together and pour over the pork. Bring to a boil. It looks like a lot of liquid but don’t worry, it will reduce and coat the pork with a shiny sticky glaze.
Once the liquid has come to a boil turn the heat down to a simmer and allow the pork to cook for about another 30 minutes, uncovered, until it is tender and the sauce has reduced somewhat.
Garnish wth the green onions and peanuts. Serve with rice and vegetables sautéed in garlic and ginger.
I haven’t tried anything other than the pork, but I imagine it would be just as good with chicken or beef – or even tofu if you are looking for a vegetarian option.