15-Minute Vietnamese Pepper-Pork

15-Minute Vietnamese Pepper-Pork

Makes: 4 Servings

Ingredients

• 4 boneless pork chops, cut into half-inch chunks
• 6 Tbsp. fish sauce
• 4 Tbsp. water
• 4 Tbsp. white sugar
• 2 Tbsp. brown sugar
• 1 Tbsp. whole peppercorns
• 1 tsp. oil (I used Lime-Riesling Grape seed Oil, but you could use just about anything!)

Instructions

1. In a medium sized heavy-bottom sauce pan, combine the pork chunks, fish sauce, water, and the white and brown sugars.
2. Heat the pot over medium-high until the mixture reaches a boil.
3. Reduce to a lively simmer and let cook for 7-9 minutes, or until pork is cooked through.
4. Meanwhile, heat the 1 tsp. of oil in a skillet over medium-high heat. When hot, add the peppercorns and sautee for 1-2 minutes until toasted. Be careful not to let them burn!
5. Remove the peppercorns from the pan and grind with a mortar and pestle (or in a herb mill, or with a ziplock and a hammer, or however you prefer to let out aggression).
6. Once the pork is cooked through, remove it from the pan and reserve any drippings left in the pot.
7. Top the pork with the fresh ground pepper corns. Serve with rice and a leafy green. Garnish with fresh lime wedges, and use the leftover drippings as a sauce for the rice.

Nutrition (per serving)

329 calories, 7 g. fat, 43 g. protein, 20 g. carbs, 0 g. fiber. WW PointsPlus: 8

Source: thewanderlustkitchen