Caramelized Chinese Pork

• Caramelized Pork
• 1.5-2 pounds Pork Tenderloin
• 3 tablespoons Soy Sauce
• 2 tablespoons Fish Sauce
• 1 tablespoon Brown Sugar
• 2 Garlic Cloves, Minced
• 1 bunch Cilantro, Rough Chop
• 4 Chili Peppers (Fresh or Dried)
• 2 teaspoons Chinese 5-Spice Blend (to taste)
• 1/2 Jalapeno, Diced
• Pickled Vegetables
• 1 handful baby carrots
• 3 Baby Cucumbers
• 1 handful Red Radishes
• 2 tablespoons Sugar
• 1/2 cup Water
• 1 teaspoon Szechuan Peppercorns (Optional)

1. Cut tenderloin across the grain of the meat into 1/2 inch pieces. MonkeyMom suggests flattening each piece between two pieces of cling film with a meat pounder; but I found the pork tender enough to flatten with the side of my knife on the cutting board. Either method will work, as long as you end up with 1/4 inch thick pork slices.
2. Mix ingredients from soy sauce to jalapeno in a mixing bowl to form your marinade. Taste, and adjust seasoning as needing; perhaps more 5-spice or peppers or a dash more fish sauce. Add the meat to the marinade by gently turning the pieces into the marinade to ensure an even coat throughout. Let sit for 15-30 minutes.
3. Serve immediately over a bed of rice with a side of picked Chinese vegetables; see below.
4. Cut vegetables into circles; and add all ingredients but the sesame seeds together. I like to use a Mason/Bell Jar so I can ensure all the sugar has dissolved; but a bowl will work just fine.
5. Pickle for at least an hour and serve on the side of your caramelized pork topped with the optional sesame seeds. MonkeyMom says they will keep for a few days... but we never have had extras!

tenderloin, soy sauce, fish sauce, brown sugar, garlic, cilantro, chili peppers, vegetables, handful baby carrots, cucumbers, handful red, sugar, water, szechuan

Taken from food52.com/recipes/21403-caramelized-chinese-pork (may not work)