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Vietnamese Caramelised Pork Bowls

Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins

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.

 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

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


Add the pork mince and cook for 3 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 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.


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