Vietnamese Scallion Ginger Pork Stir-fry (Thịt Rim)
Serve: 3-4
Prep Time: 15 mins
Cook Time: 10 mins
Vietnamese scallion ginger pork stir-fry (Thịt rim) is a simple and savory dish featuring tender slices of pork infused with the warm fragrance of scallions and ginger. The dish is often served with steamed rice or a comforting bowl of congee. In Vietnam, we also make this dish when someone in the family is under the weather or experiencing stomach issues, as its mild and soothing flavors are gentle on the digestive system.
This unassuming yet flavorful dish is a staple in many Vietnamese households due to its quick and easy preparation, just like this lemongrass chicken stir-fry, omelet with tomato and onion, or fried fish with green mango salad. They are simple and healthy additions to make family dinners more substantial.
The ginger and scallion make the dish flavorful and fragrant, as well as eliminating strong pork smell. The combination of these aromatics is also great in a lot of other Asian dishes like stir-fried crab, steamed squid or steamed fish.
⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
Scallion Ginger Pork Stir-fry
Ingredients
- 21 oz pork loin (or pork shoulder)
- 1.5 oz peeled and julienned ginger
- 4 stalks of scallions, cut into 2-inch long pieces, white and green parts separated
- 1.5 teaspoons salt
- 0.5 teaspoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
- black pepper
- 1 tablespoon cooking oil (and more for stir-frying)
- 1 teaspoon soy sauce
Instructions
- Slice pork into thin slices, about 1/8 inch thick. Add pork to a large mixing bowl, then add a third of the ginger and a half of the white scallion parts. Continue to add all the salt, sugar, cornstarch, water and some black pepper. Toss well, then stir in 1 tablespoon of oil and give everything another toss. Marinate for about 15 minutes.
- While marinating the pork, gradually heat a sauté pan over medium heat. I recommend using a cast iron skillet. Once the pan is hot, add some cooking oil to coat the bottom. Let the oil warm up, then add the remaining julienned ginger and white scallion parts. Sauté until fragrant, around 30-40 seconds.
- Add the marinated pork slices to the pan. Stir and cook until no longer pink on the outside, about 4 minutes. Important notes: We don't need the pan to be very hot as we are not searing the pork, but we don't want it to be too cold or the meat will be steamed. Keep the pan around medium heat and adjust as needed (you can raise it to medium-high heat for a bit after adding the pork to maintain the pan temperature). Also, if your pan is not large enough, cook in batch to avoid overcrowding and lowering the heat too much.
- Add soy sauce and continue to cook until the meat is cooked through. Adjust seasonings to taste. Stir in the green parts of the scallions.
- Sprinkle black pepper and transfer to a serving plate. Enjoy this Vietnamese scallion ginger pork stir-fry with steamed rice or plain congee.
Notes
Nutrition
