The kind of Vietnamese plate you make on repeat. lemongrass and chilli, a proper crisp, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the hoisin and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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