Easy Vietnamese caramelized pork from My Kitchen Year: 136 Recipes That Saved My Life (page 262) by Ruth Reichl

  • basil
  • Armenian cucumbers
    The Armenian cucumber, Cucumis melo var. flexuosus, is a type of long, slender fruit which tastes like a cucumber and looks somewhat like a cucumber inside. It is actually a variety of muskmelon (C. melo), a species closely related to the cucumber (C. sativus). It is also known as the yard-long cucumber, snake cucumber, snake melon, and uri. It should not be confused with the snake gourds (Trichosanthes spp.). [Wikipedia]
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Notes about this recipe

  • kbrooks on January 07, 2025

    Husband loves this. We have it over rice or thin noodles. Sometimes use toasted cashews instead of peanuts. I may try using chicken instead of pork like Rutabaga did.

  • ksg518 on July 28, 2024

    Like a previous reviewer, I'm not sure I cut the pork thin enough so it never got very crispy. The flavors were good however so I might try it again.

  • Kduncan on June 19, 2019

    Not sure if I didn't cut the pork thin enough, but this didn't come out as crispy as I thought it would. The flavors would good, and I kind of want to try cooking this again to see if it works better a second time.

  • pistachiopeas on October 07, 2018

    Very delicious. I'll make again. Good use of a small tenderloin.

  • Rutabaga on September 11, 2018

    I made this with chicken instead of pork; while not particularly crispy, it was still delicious and nicely caramelized. This is a good family dish, as people can customize their own portions. Extra plain cucumbers and sweet peppers are nice to have on the side to complete the meal.

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