Fried Pork with Leek (Cong Bao Rou Si)
2 servings
25 minutes
Fried pork with leeks (Cong Bao Rou Si) is a vibrant dish from Vietnamese cuisine that combines the tenderness of meat with the spicy aroma of leeks. The roots of the recipe trace back to the traditions of quick stir-frying in a wok, which preserves the juiciness of the ingredients and reveals their flavor nuances. A marinade of sesame oil, soy sauce, and garlic fills the meat with a deep, rich taste, while caramelization during frying adds a light sweetness. Leeks add freshness and a mild spiciness that harmoniously complements the dish's texture. It pairs excellently with rice or noodles, creating a balanced lunch or dinner. This dish embodies the simplicity and sophistication of Asian gastronomy, making it perfect for those who appreciate rich flavors and quick preparation.
1
Cut the meat into small strips and place it in a bowl. Add sesame oil, soy sauce, starch, sugar, and half of the minced garlic. Mix well and let it sit for 15 minutes.
- Sesame oil: 1 teaspoon
- Soy sauce: 1 teaspoon
- Cornstarch: 0.5 teaspoon
- Sugar: 0.3 teaspoon
- Garlic: 2 cloves
2
Heat the wok over high heat until it starts to smoke. Add 1 tablespoon of oil and spread it over the surface. Add thinly sliced leek diagonally and sauté for a minute until fragrant. Transfer to a plate.
- Canola oil: 2 tablespoons
- Leek: 1 piece
3
Return the pan to high heat and pour in the remaining oil, spreading it over the surface. Add the meat and sauté, stirring, until browned, about 2 minutes.
- Canola oil: 2 tablespoons
- Pork tenderloin: 300 g
4
Add leeks to the wok and cook for another minute until soft, stirring constantly.
- Leek: 1 piece
