Vietnamese Pork Pintxo with Shrimp Fried Rice

grilled pork with fried rice

grilled pork with fried rice

I love and miss Vietnamese food more than anything else on this island, except for maybe Alaskan salmon or dungeness crab. The barbeque pork that you get in bun cha sometimes, or bahn mi, is sweet and aromatic. Put it on spicy fried rice with fresh herbs, serve it with cold glass noodles and nuoc cham with mint and cucumber, put it in a sandwich with pickled daikons and carrots, mayo and sriracha…

This marinade is pretty universal. Make a full batch and refrigerate the rest for later in the week. It develops a deeper flavor after a few days. When you’re ready to grill, marinate the tenderloin or the chop for an hour two, or longer depending on the thickness of the cut. Roll in olive oil, season with salt and pepper, and grill away. As always, try not to let it overcook and dry out.

We serve the grilled pork with a simple shrimp fried rice. Scroll down for my first video.

Pork & Marinade: vc pork marinade recipe

  • 2 shallots
  • head of garlic
  • zest and juice of 4 limes
  • 1 jalapeño
  • 1 c. brown sugar
  • 1/4 c. fish sauce
  • 1/2 c. soy sauce
  • 1/2 c. water
  • 2 tbsp chinese five spice
  • 1 or 2 pork tenderloins, cleaned, cut into small cubes. After the’ve marinated, skewer on soaked bamboo skewers

Fried Rice

  • day old rice, or half cooked rice that’s been left out to dry (we use basmati or jasmine). Rinse it well before you cook it. 1-to-1 ratio with water, pinch of salt, a little oil or butter.

    mirepoix for fried rice

    mirepoix for fried rice

  • small dice mirapoix of 1 onion, 1 red bell pepper, 2 ribs celery, & minced garlic & ginger (about a tbsp each)
  • 1 egg
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 2 tsp sambal
  • fresh basil, mint, and/or cilantro
  • crushed roasted peanuts
  • slivered scallions

Because the pork marinade has a good amount of suger we grill the pork on two sides then finish it in the oven. Or you could finish on a cooler part of the grill, rotating frequently.

When you’re ready to make the fried rice, get a pan smoking hot. Use a good amount of oil (canola, peanut, grapeseed; something with a high smoke point). Add the veggies, shrimp, sauté for a minute. Crack an an egg in and fry for another minute. Toss in the rice, sesame oil, soy sauce, sambal. Finish with peanuts, green onion, and fresh basil or cilantro. That’s it!

This entry was posted in cooking, Food, la copa llena, Pork, Recipes, Restaurant, vietnamese and tagged , , , , , , , . Bookmark the permalink.

One Response to Vietnamese Pork Pintxo with Shrimp Fried Rice

  1. Susan says:

    This dish is so flavorful….so delicious! It is one of my favorite dinner choices at the restaurant….

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