Vietnamese Caramelised Pork Bowls
An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable!
- 1½ tbsp cooking oil (I use peanut oil)
- ½ onion , finely diced (brown, white or yellow) (~1/2 cup)
- 2 tsp ginger , grated or minced
- 2 garlic cloves , minced (2 tsp paste)
- 1 birds eye or Thai chili , deseeded and finely chopped (Note 1)
- 1 lb / 500g ground pork (mince) (Note 2)
- 5 tbsp brown sugar
- 2 tbsp fish sauce
- 1 green onion stem , finely sliced
- Sliced red chilli, tomato, cucumber (optional)
- Heat the oil in a large skillet over high heat.
- Add the onion, ginger, garlic and chili and cook for 2 minutes.
- Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
- Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.
- Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots. For a low carb, low cal option, try Cauliflower Rice! I like to have chunks of plain cucumber and carrots on the side which is a classic way of making Vietnamese bowls.