Vietnamese Caramelised Pork
Ingredients
- 500 g pork mince
- 1 red chilli – seeded and diced
- 2 garlic cloves – crushed
- 2 tsp ginger – finely grated
- 1/2 onion – finely diced
- 2 tbsp fish sauce
- 4 tbsp brown sugar
- 1 tbsp olive oil
- 1/2 head iceberg lettuce – shredded
- 3 tomatoes – cut into quarters
- 1 lebanese cucumber
- 1 carrot – julienned
- 1 cup rice
Nuoc Cham Dressing
- 1 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 1 tsp sugar
- 1 garlic cloves – crushed
- 1 red chilli
Instructions
PREP
- cook rice / make dressing / dice onion
MAKE
- Cook rice as per instructions, or your favourite method.
- 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 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 to caramelise – about 2 minutes. Then stir it and leave it again, without stirring, for around 1 minute to get more caramelisation. Repeat twice more until it is caramelised to your taste.
SERVE
- Serve over rice, garnished with sliced spring onion. Serve with shredded iceberg lettuce, cucumber and carrots on the side.
Tips and Variations
GLUTEN FREE
MAKE IT VEGETARIAN – use crumbled firm tofu in place of the pork.
SHORTCUTS AND VARIATIONS – use rice noodle and any salad you like (shredded cabbage is great too). Use precooked rice.
Nutrition
Calories: 440kcal | Carbohydrates: 57g | Protein: 32.8g | Fat: 8.5g
