Vietnamese Caramelised Pork Bowls

AuthorBen WatsonDifficultyBeginner

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.

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
 1.50 tbsp cooking oil
 0.50 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
1

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

2

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

3

Add 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.

4

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

Ingredients

 1.50 tbsp cooking oil
 0.50 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

Directions

1

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

2

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

3

Add 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.

4

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

Vietnamese Caramelised Pork Bowls
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