Vietnamese Pork and Pineapple Stir Fry (Muc Xao Khom)
- 300 to 400 grams pork neck, thinly sliced
- 2 tablespoons sugar , divided
- 2 to 3 tablespoons fish sauce
- ½ to 1 teaspoon freshly ground black pepper
- 3 cloves garlic
- 1 onion
- 1 bell pepper
- 1 large and plump tomato
- 3 tablespoons cooking oil
- 1 stalk celery, save the leaves for garnish
- 3 stalks onion leaves
- 1 teaspoon tapioca starch, or corn or potato starch, dissolved in 2 tablespoons of water
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 cup fresh pineapple chunks
- Place the pork in a bowl. Add half of the sugar, fish sauce and black pepper. Mix well, working the seasonings into the meat. Cover and marinate in the fridge for at least two hours.
- Crush and mince the garlic.
- Roughly chop the onion and bell pepper.
- Cut the tomato into quarters (or eighths, if it is rather large).
- Finely slice the celery stalk.
- Roughly chop the onion leaves.
- Mix together the remaining sugar, starch, vinegar and lemon juice for the sauce.
- Heat two tablespoons cooking oil in a wok or frying pan.
- Add the pork and stir fry (see stir frying basics) until the meat changes color.
- Add the garlic and continue stir frying until the edges of the pork start to brown lightly.
- Scoop out the pork and keep warm.
- Add the remaining cooking oil to the wok and heat. Stir fry the onion, celery, bell pepper and tomato.
- Return the pork back into the wok.
- Add the pineapple chunks.
- Pour in the sauce.
- Cook, stirring often, just until the sauce thickens.
- Transfer the stir fried dish to a platter. Garnish with onion leaves and the celery leaves (and cilantro, if you like).
- Serve your Vietnamese pork and pineapple stir fry with hot rice.
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