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Serves
US | Metric
Ingredients
  • 500 g Pork mince
  • 2 tbsps Brown sugar
  • 1 tbsp Fish sauce
  • 1 Juice of lime
  • 2 tsps Chilli flakes
  • 1 Diced red chilli
  • 1 Sliced spring onion
  • 2 Shallots
  • 2 tsps Garlic paste
  • 2 tsps Ginger paste
  • 1 tbsp Chilli infused honey
  • 2 Large eggs
Caramelised Asian Pork Caramelised Asian Pork
Caramelised Asian Pork

Sweet and crispy caramelised pork with a kick of chilli

Prep 30 minutes
Total 30 minutes

Brown the mince in a pan and then, draining off the excess fat, set aside. Slice the shallots and cook in the frying pan on low until softened. Add the garlic and ginger and cook for a further 30 seconds. Add the mince back in followed by the sugar, honey, fish sauce, lime juice and red chilli.


Leave the pan on the heat and undisturbed for a minute or two then give it a stir, scraping any crispy bits from the bottom of the pan. Repeat this process until the majority of the pork is caramelised.


Serve on top of rice and sprinkle over the spring onion and chilli flakes. Give it another drizzle of the hot honey for good measure and slap a fried egg on top to finish off.

Caramelised Asian Pork Caramelised Asian Pork
Caramelised Asian Pork

Sweet and crispy caramelised pork with a kick of chilli

favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 500 g Pork mince
  • 2 tbsps Brown sugar
  • 1 tbsp Fish sauce
  • 1 Juice of lime
  • 2 tsps Chilli flakes
  • 1 Diced red chilli
  • 1 Sliced spring onion
  • 2 Shallots
  • 2 tsps Garlic paste
  • 2 tsps Ginger paste
  • 1 tbsp Chilli infused honey
  • 2 Large eggs

Brown the mince in a pan and then, draining off the excess fat, set aside. Slice the shallots and cook in the frying pan on low until softened. Add the garlic and ginger and cook for a further 30 seconds. Add the mince back in followed by the sugar, honey, fish sauce, lime juice and red chilli.


Leave the pan on the heat and undisturbed for a minute or two then give it a stir, scraping any crispy bits from the bottom of the pan. Repeat this process until the majority of the pork is caramelised.


Serve on top of rice and sprinkle over the spring onion and chilli flakes. Give it another drizzle of the hot honey for good measure and slap a fried egg on top to finish off.