Ingredients

• 2 tablespoon finely chopped fresh ginger
• 2 serrano or jalapeño peppers, seeded and finely chopped
• 4 cloves garlic, finely chopped
• 3 tablespoon fish sauce, divided
• 2 tablespoon orange juice, divided
• 1 teaspoon cornstarch
• 1/2 teaspoon freshly ground pepper
• 1 pound pork tenderloin, trimmed and cut across the grain into 1/4-inch-thick slices
• 1 tablespoon sugar
• 3 teaspoons canola oil, divided
• 2 cups finely sliced onions, (2-4 onions)
• 1/4 cup sliced fresh cilantro leaves

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Cooking Directions

Step 1

Combine ginger, peppers, garlic, 1 tablespoon of the fish sauce, 1 tablespoon of the orange juice, cornstarch and black pepper in a shallow dish. Add pork and toss to coat it with marinade. Set aside to marinate for 10 to 20 minutes.

Step 2

Mix sugar, the remaining 2 tablespoons fish sauce and 1 tablespoon orange juice in a small bowl.

Step 3

Heat a wok over high heat. Swirl in 1 teaspoon of the oil. Add onions and cook, stirring, until limp and caramelized, about 5 minutes. Transfer the onions to a plate. Wipe out the pan. Add the remaining 2 teaspoons oil to the pan and increase heat to high. Slowly drop in pork and stir-fry until browned and just cooked through, 2 to 3 minutes. Add the reserved fish sauce/orange juice mixture and the reserved onions; toss until the pork is coated with sauce. Sprinkle with cilantro and serve over rice.