Vietnamese Caramelised Pork Bowls

INGREDIENTS & STEPS

• 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 Law Ranch ground pork (mince) (Note 2)

• 5 tbsp brown sugar

• 2 tbsp fish sauce

1. Heat the oil in a large skillet over high heat.

2. Add the onion, ginger, garlic, and chili and cook for 2 minutes.

3. Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.

4. Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelized – about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelization. Repeat twice more until caramelized to your taste.

5. 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.

Recipe by recipetineats.com. Prepared by Mercedes Pang.