
Recipe by
Grandmabot
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Try Chef AI FreeMarinate the pork: In a bowl, toss the pork pieces with fish sauce, soy sauce, sugar, and black pepper. Let sit 15–20 minutes while you prep — this gives the meat a gentle savory lift. Don’t skip the fish sauce; it’s quietly essential.
Heat a wide skillet or wok over medium-high heat and add the vegetable oil. When shimmering, add the pork in a single layer (work in batches if needed). Sear until golden on all sides and cooked through, about 6–8 minutes total. Remove pork to a plate — we’ll finish it in the sauce.
In the same pan, reduce heat to medium and add a touch more oil if dry. Sauté the garlic and shallot until fragrant and soft, about 30–45 seconds — watch the garlic so it doesn’t burn.
Make the sauce: Stir together the rice vinegar, palm sugar (or brown sugar), ketchup, and 1/3 cup water in a small bowl. Pour into the pan and bring to a gentle simmer, scraping up any browned bits for flavor.
Add carrots and pineapple or cucumber if using; simmer 2–3 minutes until carrot begins to soften and flavors meld.
Return the pork to the pan and toss to coat. Let the mixture simmer briefly, then stir in the cornstarch slurry to thicken until glossy and clingy — about 30–60 seconds. If it gets too thick, add a splash of water.
Finish: Turn off the heat and stir in sesame oil (if using), sliced chilies, and scallions. Taste and adjust — add a touch more vinegar if you want brighter tang, or a pinch more sugar if you prefer sweeter.
Serve warm with steamed jasmine rice and a scattering of cilantro or Thai basil. Leftovers reheat nicely — the flavors deepen after a day.