- 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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