Carrot ribbons add elegance to this Asian-inspired pork dish.
Ingredients
Yields: 4
2 large carrots, peeled
1 small red chile, very thinly sliced
1/4 c. rice vinegar
1/4 c. plus 1 teaspoon brown sugar
Kosher salt
1/4 c. mint, finely chopped
1/2 c. low-sodium chicken broth
1 tbsp. fish sauce
1 lb. pork tenderloin, cut into 1 1/2-inch cubes
1 tbsp. canola oil
Cooked rice, for serving
Directions
Prep Time: 0:15
Total Time: 0:35
In a bowl, whisk together rice vinegar, 1 teaspoon brown sugar and 1/4 teaspoon salt to dissolve. Working over bowl and using vegetable peeler, shave carrots into long ribbons. Add red chile and let sit, tossing occasionally, 20 minutes. Drain liquid and fold in mint.
- Meanwhile, in small bowl, whisk together chicken broth, fish sauce, and remaining 1/4 cup brown sugar.
- Season pork with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet on high. Add pork and cook until browned on all sides, 6 to 8 minutes; transfer to plate.
- Add broth mixture and bring to a boil, reduce heat and simmer until sugar dissolves and mixture slightly thickens to glaze, 2 to 3 minutes. Add pork and cook, tossing to coat, 1 min. Serve pork with pickled carrots and rice.
Nutritional information (per serving): About 250 calories, 8 g fat (1.5 g saturated), 25 g protein, 545 mg sodium, 19 g carb, 1 g fiber
[“source=hindustantimes”]
