Vietnamese Caramelized Pork with Coriander Rice

Name: Vietnamese Caramelized Pork with Coriander Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 113 grams cups packed baby spinach leaves (about; 1 Tbsp brown sugar; 0 teaspoons coriander seeds, crushed; 1 teaspoons crushed red pepper; 1 Tbsp fish sauce; 1 Tbsp chopped fresh cilantro; 1 teaspoon grated peeled fresh ginger; 2 Tbsps coarsely chopped fresh mint leaves; 1 teaspoon minced garlic; 4 garlic cloves, minced; 3 Tbsps granulated sugar; 59 milliliters chopped green onions; 1 Tbsp fresh lime juice; 2 teaspoons peanut oil; 454 grams thin-cut boneless center-cut pork loin chops, trimmed; 0 teaspoons salt; 1 Tbsp water; 473 milliliters water; 237 milliliters uncooked long-grain white rice

The recipe Vietnamese Caramelized Pork with Coriander Rice is ready in roughly 45 minutes and is definitely If you have lime juice, brown sugar, mint leaves, and a few other ingredients on hand, you can make it. It works well as a budget friendly main course.

Instructions

To prepare marinade, cut pork across grain into 1/4-inch-thick slices.

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Marinade

Grains

Pork

Combine pork and next 5 ingredients (through 4 garlic cloves) in a large zip-top plastic bag.

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Whole Garlic Cloves

Pork

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Ziploc Bags

Add 1/4 cup green onions to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally.

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Green Onions

While pork marinates, prepare rice. Cook coriander in a medium saucepan over medium-high heat 1 minute or until lightly toasted, stirring frequently.

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Coriander

Pork

Rice

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Sauce Pan

Add 2 cups water and 1/4 teaspoon salt to pan; bring to a boil. Stir in rice; cover, reduce heat, and simmer 16 minutes or until liquid is absorbed. Stir in cilantro.

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Cilantro

Water

Rice

Salt

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Frying Pan

Remove pork from bag; discard marinade.

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Marinade

Pork

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add pork to pan; saut 1 minute or until lightly browned.

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Pork

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Frying Pan

Remove pork from pan; wipe pan clean with paper towels.

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Pork

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Paper Towels

Frying Pan

Add granulated sugar and 1 tablespoon water to pan; cook over medium-high heat 1 minute or until sugar dissolves, stirring constantly. Continue cooking 4 minutes or until golden (do not stir). Return pork to pan; cook 1 minute, tossing to coat.

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Sugar

Water

Pork

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Frying Pan

Transfer pork mixture to a bowl.

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Pork

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Bowl

Heat oil in pan over medium heat.

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Cooking Oil

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Frying Pan

Add ginger and 1 teaspoon garlic to pan; cook 30 seconds, stirring constantly.

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Garlic

Ginger

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Frying Pan

Add half of spinach to pan; cover and cook 1 minute or until spinach wilts.

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Spinach

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Frying Pan

Remove from heat.

Add remaining spinach and 1/4 teaspoon salt to pan; toss to combine.

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Spinach

Salt

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Frying Pan

Transfer spinach to a platter; top with pork mixture.

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Spinach

Pork

Sprinkle with 1/4 cup green onions and mint.

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Green Onions

Mint

Serve with rice.

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Rice

Wine note: With the vibrant flavors of this dish, reach for a full-bodied yet refreshing white, like Nobilo Pinot Gris ($1

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Pinot Gris

Wine

from New Zealand. This wine has a touch of sweetness that complements the sweet pork and caramelized glaze while balancing the ginger and red pepper heat. Bright acid and citrus flavors ready your palate for another bite. Jeffery Lindenmuth

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Red Pepper

Ginger

Glaze

Pork

Wine

Equipment

Ingredients

Servings:

113grams

cups packed baby spinach leaves (about 1Tbsp

brown sugar 0teaspoons

coriander seeds, crushed 1teaspoons

crushed red pepper 1Tbsp

fish sauce 1Tbsp

chopped fresh cilantro 1teaspoon

grated peeled fresh ginger 2Tbsps

coarsely chopped fresh mint leaves 1teaspoon

minced garlic 4

garlic cloves, minced 3Tbsps

granulated sugar 59milliliters

chopped green onions 1Tbsp

fresh lime juice 2teaspoons

peanut oil 454grams

thin-cut boneless center-cut pork loin chops, trimmed 0teaspoons

salt 1Tbsp

water 473milliliters

water 237milliliters

uncooked long-grain white rice

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.