Vietnamese Caramelised Pork Bowls
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.95 out of 5 stars
(473)
Ingredients
4 servings
- 1 1/2 tbsp cooking oil (I use peanut oil)
- 1/2 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 (can omit, Note 1)
- 500g / 1 lb pork mince (ground pork) (Note 2)
- 5 tbsp (tightly packed brown sugar (don't skimp, else won't caramelise)
- 2 tbsp fish sauce
- 1 green onion stem (, finely sliced)
- Jasmine rice (or other rice for serving)
- Sliced red chilli, tomato, cucumber (optional)
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Preparation
Step 1
Heat the oil in a large skillet over high heat.
Step 2
Sauté - Add the onion, ginger, garlic and chili and cook for 2 minutes.
Step 3
Cook pork - Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
Step 4
Add sauce & caramelise - 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.
Step 5
Serve over jasmine or other rice, or vermicelli noodles, garnished with sliced green onion. 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.
Step 6
Save recipe for the next time?
