Michael Bao Huynhs Vietnamese Caramelized Pork Recipes

VIETNAMESE CARAMELISED PORK BOWLS

Vietnamese Caramelised Pork Bowls image

Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).

Provided by Nagi | RecipeTin Eats

Time 20m

Number Of Ingredients 11

Ingredients

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 (Note 1))
1 lb / 500g ground pork ((mince) (Note 2))
5 tbsp brown sugar
2 tbsp fish sauce
1 green onion (stem , finely sliced)
Rice
Sliced red chilli, tomato, cucumber ((optional))

Steps:

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.

Nutrition Facts : ServingSize 153 g, Calories 341 kcal, Carbohydrate 17 g, Protein 22 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 782 mg, Fiber 1 g, Sugar 16 g

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