Note: We like to make this in big batches, then freeze in small packets of aluminum foil for quick meals during the week.
3 shallots or white part of 3 scallions
3 shallots or white part of 3 scallions
2 gloves of garlic
1 tablespoon sugar
1 1/2 tablespoon of fish sauce
1/8 teaspoon of freshly ground pepper
1 lb pork butt, sliced paper thin against the grain
3 tablespoons roasted peanuts, coarsely chopped
mint leaves, cilantro, sliced cucumbers, shredded carrots and lettuce for garnish (optional, but highly recommended)
1. Combine the shallots, garlic, and sugar in a mortar and pound to paste. Add the fish sauce and black pepper.
2. Marinate the meat for 1 hour.
3. If using oven: Preheat the oven to 450 degrees. Line a baking pan with aluminum foil. Arrange the pork on the foil in overlapping slices. ( It's best not to separate the pieces , as this will cause them to dry while cooking.) Bake for 20 minutes on one side, then turn the pieces over and bake for an additional 20 minutes. Remove.
(It's also fine to just stir fry it in a pan on stove top which we do usually.)
4. You can serve the pork with rice or rice noodles with slices of cucumber, shredded lettuce and carrots, mint leaves and cilantro. Sprinkle with roasted peanuts and the fish sauce dip recipe found in the earlier section of this blog.
This dish served with the recommended fish sauce dip recipe is FABULOUS!! When I made the marinade, I thought it was too few ingredients to cover the meat much less to have enough flavor. Boy was I surprised! I cooked the marinated pork on top the stove until it was nicely browned. I had a nice frozen vegetable mix that included snow peas, broccoli, and water chestnuts and threw that in for the final 10 minutes. I served it with the rice, chopped cilantro, and the oh so delicious fish sauce dip. Missy served herself extra rice with fish sauce dip only! Outstanding recipe, Duylinh!
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