Caramelised Vietnamese pork Caramelised Vietnamese pork
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps Ground nut oil
  • 500 g Pork mince
  • 4 Garlic cloves. Finely chopped
  • 1 Thumb sized piece of ginger, finely chopped
  • 2 Sliced chillies
  • ½ Finely diced white onion
  • 2 tbsps Brown sugar
  • 2 tbsps Fish sauce
  • 1 Zest & juice of a lime
  • 2 Sliced spring onions
Caramelised Vietnamese pork
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1.Heat oil in a pan and add your slab of pork mince, leave it whole and don’t stir for a few minutes then turn the pork over so each side of the mince gets nice and browned then break it up with a spatula and cook for a further couple of minutes and then remove pork from the pan.

2.Now add the onion to pan and fry for 3/4 min, then add the garlic, ginger and chilli and give it a good mix and fry for a further 2 min.

3.Add the pork back to the pan along with the fish sauce and brown sugar and leave it for a few minutes to caramelise.

4. Now add the lime juice & zest giving it a good stir and serve with some rice, top with sliced spring onions and chilli.

Caramelised Vietnamese pork Caramelised Vietnamese pork
Caramelised Vietnamese pork
favorite
print
rate
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps Ground nut oil
  • 500 g Pork mince
  • 4 Garlic cloves. Finely chopped
  • 1 Thumb sized piece of ginger, finely chopped
  • 2 Sliced chillies
  • ½ Finely diced white onion
  • 2 tbsps Brown sugar
  • 2 tbsps Fish sauce
  • 1 Zest & juice of a lime
  • 2 Sliced spring onions

1.Heat oil in a pan and add your slab of pork mince, leave it whole and don’t stir for a few minutes then turn the pork over so each side of the mince gets nice and browned then break it up with a spatula and cook for a further couple of minutes and then remove pork from the pan.

2.Now add the onion to pan and fry for 3/4 min, then add the garlic, ginger and chilli and give it a good mix and fry for a further 2 min.

3.Add the pork back to the pan along with the fish sauce and brown sugar and leave it for a few minutes to caramelise.

4. Now add the lime juice & zest giving it a good stir and serve with some rice, top with sliced spring onions and chilli.