Garlic-Stuffed Pork Recipe
Garlic stuffed pork is used in many classic Vietnamese dishes. Usually sliced thinly you can find it in fresh rolls, papaya salad, crepes, or just over rice. Pro-tip: after cooking, fry up some vegetables in the same pan after the pork is set aside to cool. Broccoli soaks up the flavor beautifully to make a fabulous side dish.
- 2 pounds of pork loin, cut into rounds
- 8-12 cloves of garlic , peeled (1-2 cloves per pork loin round)
- 3 tablespoons of white sugar
- 2 tablespoons of shallot oil
- 3 tablespoons of roasted rice powder (optional)
1. Take peeled garlic cloves and cut in half vertically. Stuff into pork tenderloin rounds by making small incisions in the middle of each round with a knife, then pushing half cloves into pork. Coat pork lightly with salt, pepper, and white sugar.
2. Pour 2 tablespoons of shallot oil into a heated non-stick frying pan on medium-high heat. Add garlic stuff pork tenderloin rounds, and turn over once browned.
3. Remove pork from heat and let rest/cool for 20 minutes. Once cool enough to handle, slice as desired.
5. (optional) Use the juices from the pan to fry up some broccoli (5 minutes)!