Caramelized Pork & Rice Vermicelli

• Pork tenderloin(600 g)
• Rice Vermicelli(300 g)
• Onion(1)
• Carrot(2)
• Cabbage(250 g)
• Bean Sprouts(200 g)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Coriander(15 g)
• Green Onions(4)
• Lime(2)
• Rapeseed Oil(2 tbsp)
• Brown sugar(2 tbsp)
• Fish sauce(3 tbsp)
• Soy sauce(2 tbsp)
• Oyster Sauce(1 tbsp)
• Black pepper(1 tsp)

Method

1. 1

   Thinly slice the {Pork tenderloin}. Thinly slice the {Onion}, julienne the {Carrot}, shred the {Cabbage}, mince the {Garlic}, finely grate the {Ginger}, slice the {Spring Onion}, roughly chop the {Fresh cilantro}, and cut the {Lime} into wedges.

   ~10 min

2. 2

   Place the {Rice Vermicelli} in a large heatproof bowl, cover with hot water, and soak until just tender, 6 to 8 minutes. Drain well, rinse briefly with cold water, and toss with a little of the {Vegetable oil} to prevent sticking.

   ~8 min

3. 3

   In a small bowl, stir together the {Brown sugar}, {Fish sauce}, {Soy sauce}, {Oyster Sauce}, and {Black pepper} until the sugar starts to dissolve.

   ~3 min

4. 4

   Heat a large wok or deep skillet over medium-high heat. Add the remaining {Vegetable oil}, then cook the {Pork tenderloin} for 4 to 5 minutes, stirring often, until lightly golden at the edges. Add the {Onion}, {Garlic}, and {Ginger} and cook for 2 minutes more until fragrant.

   ~7 min

5. 5

   Add the sauce mixture and cook for 2 to 3 minutes, tossing, until it turns glossy and clings to the pork. Add the {Carrot} and {Cabbage} and stir-fry for 3 minutes until just softened.

   ~6 min

6. 6

   Add the drained {Rice Vermicelli}, {Bean Sprouts}, half the {Spring Onion}, and half the {Fresh cilantro}. Toss for 2 minutes until the noodles are evenly coated and heated through. Squeeze in the juice of 1 {Lime}.

   ~4 min

7. 7

   Divide between bowls and top with the remaining {Spring Onion}, remaining {Fresh cilantro}, and the extra {Lime} wedges for squeezing at the table.

   ~2 min