- 1 pound pork tenderloin, thinly sliced ⅛” thick
- 2 garlic cloves, finely grated
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons light brown sugar
- 4 tablespoons vegetable oil, divided
- 6 ounces eggplant (about 3) – quartered
- 6 ounces string beans or green beans, thinly sliced
- 1 Fresno or other red chile, with seeds, finely chopped (when using Filipino chile, use 4)
- 1 head of romaine or lettuce, torn into large pieces
- 1 cup cilantro leaves with tender stems
- salt, freshly ground pepper
- 1 lime, halved (If using Filipino lime, use at least 6)
Place pork, garlic, fish sauce, soy sauce, and brown sugar in a medium bowl. Let sit at least 5 minutes.
Heat 1 Tbsp. oil in a large skillet over medium-high heat.
Add half of pork and cook, tossing occasionally, until pork is browned and cooked through, about 4 minutes
Transfer to a plate. Repeat with 1 Tbsp. oil and remaining pork.
Add 1 Tbsp. oil, eggplant, beans, and 1 Tbsp. water to same skillet, scraping up any browned bits. Cook, tossing often, until beans and eggplants are tender, 8–10 minutes.
Add chile and reserved pork to skillet and cook, tossing often, until flavors meld, about 2 minutes.
Toss romaine lettuce and cilantro on a large platter with remaining 1 Tbsp. oil; season with salt and pepper.
Spoon pork and vegetables over, tossing gently. Squeeze lime over.
For best results marinate pork for at least 2 hours ahead of time, this gives the meat that extra zing Filipino love to much in their dishes.
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