Vietnamese Caramelised Pork Bowls

February 20, 2018

Minced pork hardly gets a look in but it should do - it's easily as versatile as minced beef. Use it for ragu, sausage meat, paté and pasta sauces. It has a fairly neutral flavour so works well with strong additions, such as South East Asian spices.

  • Prep: 5 mins
  • Cook: 20 mins


1 1/2 tbsp cooking oil

1/2 onion finely diced

2 tsp grated ginger

2 garlic cloves, crushed

1 chilli, deseeded and finely chopped

500 g pork mince

5 tbsp brown sugar

2 tbsp fish sauce

1 spring onion - finely sliced


1Heat the oil in a large frying pan over high heat. Add the onion, ginger, garlic and chilli and cook for 2 minutes.

2Add the pork mince and cook for 3 minutes or so until white all over, breaking up the meat with a wooden spoon.

3Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelising - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to caramelise further. Repeat a couple more times.

4Serve over rice or vermicelli noodles, garnished with sliced spring onions/shallots and shredded iceberg lettuce, cucumber and carrots.