Vietnamese Caramelised Pork

Could be pork, could be beef, could have more veg, could be simple. Once you get the hang of it, it is pretty insane.

  • Microplane
  • Castiron pan
  • 1.5 tbsp. veg oil
  • 2 onions (finely diced)
  • 2 garlic cloves (grated)
  • 2cm ginger (grated)
  • 3 birds eye chillis (deseeded and finely chopped)
  • 500 g Pork mince (Can sub beef or chicken mince)
  • 5 tbsp. Brown sugar
  • 2-3 tbsp. Fish sauce

Optional extras

  • 1/2 cup Frozen corn
  • 1/2 cup Frozen peas
  • 2 Carrots (finely diced)
  • 1 Cauliflower (Break into small pieces )
  • If you add more veg, maybe add a bit more fish sauce and sugar
  1. Heat the oil in your castiron then fry off the onion for a couple of minutes.

  2. Stir through garlic and ginger for another min until aromatic.

  3. Add the mince, and break up with a spoon until mostly cooked through. Then pour on sugar fish sauce mix and stir through. Even out in the pan and then don't touch it for around 30sec (so it starts to carmalise).

  4. Stir again and then leave it to caramelise further for another 30sec to a min.

  5. Add in frozen veg and stir through so it can cook for a couple of minutes.

  6. Serve on rice

Main Course
Mince, Pork