Vietnamese Inspired Black Pepper Pork Stir Fry

Traditional Vietnamese black pepper sauces are tamed by caramelized sugar to create a sweet/fi - ery combination that cries out for rice or potatoes. Make sure your black pepper is quite fresh; the heat of the peppercorns dulls over time.

1 pound boneless center-cut pork loin, trimmed of all surface fat

2 tablespoons peanut oil

1 teaspoon salt

6 garlic cloves, halved

2 tablespoons sugar

2 to 3 teaspoons freshly ground black pepper

1⁄4 cup vegetable broth

1 tablespoon fish sauce

2 cups mung or soy bean sprouts

• Cut the loin into 1⁄4-inch-thick rounds, then cut these into thin strips. Season with salt.
• Heat a large, high-sided skillet over medium heat. Swirl in 1 tablespoon peanut oil, then add the pork and brown well, about 2 minutes, stirring often. Transfer to a large plate.
• Add the remaining 1 tablespoon peanut oil, then the garlic. Cook, stirring constantly, until aromatic, about 1 minute.
• Add the sugar. Cook, stirring frequently, until the sugar melts, turns golden, and begins to caramelize, about 3 minutes.
• Add the pepper, stir for 5 seconds, then pour in the broth and fish sauce. Stir until boiling and smooth, about 1 minute. Add the pork and any accumulated juices; cook for 30 seconds.
• Add the sprouts, toss, cover, and remove from the heat for 5 minutes before serving.

Makes 4 servings