- Heat the oil in a large skillet over high heat. Fry the onion, ginger, garlic and chili for 2 minutes.
- Add the pork mince and fry, breaking up the meat with a wooden spoon until all the meat changes colour.
- Sprinkle the sugar and fish sauce over the pork. Stir a few times, then leave to cook until most of the juices evaporate and the mince starts to caramelise. Stir and leave to cook again. Repeat the process for a few minutes until the pork is caramelised all over.
- Serve on steamed jasmine rice topped with tomato, cucumber, spring onions, chilli and peanuts.
500g New Zealand Fresh Pork Mince
2 tbsp extra virgin peanut oil
1 onion, finely diced
1 tbsp ginger, grated
1 clove garlic, minced
1 small red chilli, deseeded and finely chopped
3 tbsp brown sugar
2 tbsp fish sauce
4 portions steamed Jasmine rice
4 tomatoes, sliced
½ cucumber, sliced
2 spring onions, sliced
1 red chilli, sliced
¼ cup natural peanuts, lightly toasted and crushed