Instructions:

Vietnamese Pork

From the kitchen of Kevin Taylor, the BBQ Guru

This one I have stir fried AND cooked as a whole loin. This recipe is for stir frying. To grill, just don't cut into strips.

2 pounds pork tenderloins
4 lemongrass stalks
2 tablespoons dark brown sugar
1 tablespoon peppercorns
2 tablespoons fish sauce
2 tablespoons sesame oil
6 garlic cloves
2 tablespoons vegetable oil
6 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon dark soy sauce
2 tablespoons sake

Cut pork into 2-inch slices.

Chop lemongrass into 2-inch pieces and crush with mallet. Be sure they stay intact. After marinating you will remove these.

Combine garlic, brown sugar and peppercorns and crush to make a paste.

Add veggie oil, sake, fish sauce and 1 tablespoon sesame oil. Add the lemongrass.

Pour this marinade over the pork and marinate overnight.

Heat 1 tablespoon oil in wok.

Stir fry pork until done.

Prepare the finishing sauce by combining the oyster sauce, 1 tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon soy sauce.

Add to wok and heat through.

Serve over rice.