- 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.
New Zealand Fresh Pork Vietnamese Caramel Pork Bowls
Ingredients
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
To serve:
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
Perfect for weeknights dinner, this Vietnamese caramel pork recipe is great. It is super easy and quick to make, budget friendly and tastes amazing! Serve with cut tomatoes & cucumber like the street food cooks do. Fun!
Method
