4 servings
Preparation time 25 minutes
Cooking time 35 minutes

* 2 tablespoons finely chopped fresh ginger
* 2 jalapeno peppers, seeded and finely chopped
* 4 cloves garlic, finely chopped
* 3 tablespoons fish sauce, divided
* 2 tablespoons orange juice, divided
* 1 teaspoon cornflour
* 1/2 teaspoon freshly ground pepper
* 1 pound pork tenderloin, trimmed and cut across the grain into thick slices
* 1 tablespoon sugar
* 3 teaspoons canola oil, divided
* 2 finely sliced onions
* Sliced fresh parsley leaves

1. Combine ginger, peppers, garlic, 1 tablespoon fish sauce, 1 tablespoon orange juice, cornflour 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.

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

3. Heat a wok over high heat. Swirl in 1 teaspoon of the oil. Add onions and cook, stirring, until limp and caramelised, about 5 minutes. Transfer the onions to a plate. Wipe out the wok. Add the remaining 2 teaspoons of oil to the wok and increase heat to high. Slowly add 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 parsley and serve over rice.

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