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Author Notes: I used the basic pork recipe from "MonkeyMoms Carmelized Pork Banh Mi" recipe, but added a few Chinese spices, and a bit more soy sauce to serve over a bed of rice. I changed up the pickled vegetables she has listed as well. Working on a boat, I need to be creative with the items I can get in certain locations and learn to work with what we have onboard. Thank you for the inspiration MonkeyMom!
Pickled vegetables can be made before starting the pork, and I did not include a recipe for rice. —DesireeDuym
- 1.5-2 pounds Pork Tenderloin
- 3 tablespoons Soy Sauce
- 2 tablespoons Fish Sauce
- 1 tablespoon Brown Sugar
- 2 Garlic Cloves, Minced
- 1 bunch Cilantro, Rough Chop
- 4 Chili Peppers (Fresh or Dried)
- 2 teaspoons Chinese 5-Spice Blend (to taste)
- 1/2 Jalapeño, Diced
- Cut tenderloin across the grain of the meat into ½ inch pieces. MonkeyMom suggests flattening each piece between two pieces of cling film with a meat pounder; but I found the pork tender enough to flatten with the side of my knife on the cutting board. Either method will work, as long as you end up with 1/4 inch thick pork slices.
- Mix ingredients from soy sauce to jalapeño in a mixing bowl to form your marinade. Taste, and adjust seasoning as needing; perhaps more 5-spice or peppers or a dash more fish sauce. Add the meat to the marinade by gently turning the pieces into the marinade to ensure an even coat throughout. Let sit for 15-30 minutes.
- Serve immediately over a bed of rice with a side of picked Chinese vegetables; see below.
- 1 handful baby carrots
- 3 Baby Cucumbers
- 1 handful Red Radishes
- 2 tablespoons Sugar
- 1/2 cup Water
- 1 teaspoon Szechuan Peppercorns (Optional)
- Cut vegetables into circles; and add all ingredients but the sesame seeds together. I like to use a Mason/Bell Jar so I can ensure all the sugar has dissolved; but a bowl will work just fine.
- Pickle for at least an hour and serve on the side of your caramelized pork topped with the optional sesame seeds. MonkeyMom says they will keep for a few days... but we never have had extras!