Caramel pork with bok choy & vermicelli
I’m not the first to combine sweet and salty, but I stole the idea. It crops up in a lot of my favourite recipes, like chocolate with sea salt, maple salmon, and salted caramel.
This recipe is great for weeknights, since it’s quick to make and doesn’t need a side dish.
P.S. Long live baby bok choy!
- ServesServes 4
- Prep time10 min
- Cook time15 min
- FreezingFreezes well
- Rice vermicelli, for serving
- 1 1/2 lb pork tenderloin, thinly sliced
- 1/4 cup brown sugar
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1 1/2 cup carrots, grated
- 2 green onions, minced
- 1 1/2 cup bok choy, minced
For the sauce
- 1 1/2 tablespoon cornstarch
- 1/4 cup soy sauce
- 1 1/2 cup chicken broth
- 1 tablespoon fresh ginger, peeled and finely chopped
- 1/4 teaspoon store-bought five-spice powder
- Cook the rice vermicelli according to the package directions.
- In a bowl, dilute the cornstarch in soy sauce, then add the chicken broth, ginger, and five-spice powder. Set aside.
- In another bowl, combine the pork and brown sugar. Season.
- Heat the oil in a large pan over high heat. Sear the pork slices for 2–3 minutes or until nicely browned.
- Add the carrots, green onions, and bok choy. Stir well.
- Pour the sauce in the pan and cook over medium heat for 5–6 minutes or until the sauce thickens. Season.
- Serve the pork over the rice vermicelli.