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2 pound boneless pork loin roast, cut in half lengthwise, and scored
For the marinade:
1/4 cup rice vinegar
3 cloves garlic, finely minced or crushed
2 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha, or to taste
1 teaspoon fine salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese 5-spice powder
1 tablespoon vegetable oil for the pan
Jasmine rice
Frozen mixed vegetables
Remove sliver skin from pork if thick, cut in two
Slice diamond pattern on both sides
whisk together marinade and sit out room temp for 1/2 hour
cook pork in oil in cast iron skillet until done, rest before carving.
Cook rice
Pour marinade and 1/2 cup of water into pan and deglaze while adding frozen veg
Combine and serve