Thịt Heo Chiên Nước Mắm (Fried Pork with Fish Sauce)
Author: Katie Le | Katie’s Test Kitchen
- 1 to 1.5 lbs of boneless pork sirloin roast (can use pork shoulder/butt, tenderloin or ham
- 2 tbsp of cornstarch
- 2 tbsp of tapioca flour
- 2 tbsp of all purpose flour
- cooking oil
- watercress (wash, trimm and set on a plate)
- large zip lock bag
Sauce (mix well and cater to your taste, sauce is bold and on the sweeter side)
- 1/4 cup of good fish sauce (I used Red Boat) – If your fish sauce is on the really salty side, add 1 to 2 tbsp of water to the mixture
- 1/4 cup of sugar
- 5 cloves of garlic (minced)
- Pepper (red or green Thai chili, jalapeno or use both like I did!)
- Cut pork into desired size, about 1/2 inch thick. I cut mine similar to pork chops. Pat dry and set aside.
- In a large zip lock bag, add the 3 types of flour and mix well. If more flour is needed you can add more using a 1-1-1 ratio.
- Add pork and close zip lock. Shake to give pork an even coat of flour.
- In a deep pan, heat up enough cooking oil to be able to submerge pork.
- Once the oil is hot, pull pork out of the zip lock bag, shake to remove excess flour and slowly add to the hot oil pan. Let it fry to slightly golden (about 3 minutes or so) then carefully flip to the other side.
- Remove pork and place on a plate with paper towels to help absorb some of the excess oil. Gently dip pork into fish sauce mixture and place on the bed of watercress. Drizzle extra fish sauce on top to your liking!