VIETNAMESE LEMONGRASS PORK STRIPS

Prep time: 10 minutes plus marinating time

Cooking time: 10 minutes

- 2 tablespoons minced lemongrass

- 1 tablespoon fish sauce (patis)

- 2 tablespoons sugar

- Pepper

- Juice from 1 lime

- 2 tablespoons sesame oil, divided

- 500 grams pork steak, sliced into 1/2-inch strips

- 2 cloves garlic, chopped

- 2 cups bean sprouts (tongue), washed

- Handful of cilantro (wansoy) leaves

- Lime wedges, to serve

- Sesame oil, salt, and pepper, to serve

1. Combine lemongrass, fish sauce, sugar, pepper, lime juice, and 1 tablespoon sesame oil in a bowl. Add pork. Marinate in the refrigerator, covered, for at least 1 hour. 

2. Heat remaining sesame oil in a wok or frying pan over medium-high heat. Sauté garlic until fragrant. Add pork and cook for 6 to 8 minutes or until done (do not overcook), tossing frequently for even cooking. 

3. Place pork on a bed of bean sprouts and allow sprouts to wilt. Top with cilantro. Serves with lime wedges on the side and a dipping sauce of sesame oil, salt, and pepper. 

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