Vietnamese caramelised pork made by Seb

Quick stir fry that taste unbelievable!

For 2 people

• 1 tablespoon olive oil

• 1 onion, peeled and chopped

• 2 teaspoons ginger powder

• 2 garlic cloves, crushed

• 1 birds eye chili, finely chopped

• 400g minced pork

• 4 tablespoons brown sugar

• 2 tablespoons fish sauce

• 2 spring onions

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

2. Add the onion, ginger, garlic and chili and cook for 3 minutes.

3. Add the pork mince and cook for 5 minutes or so until white all over, breaking up the meat with a wooden spoon.

4. Add the sugar and fish sauce.

5. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised - about 8 minutes. Then stir it and leave it again, without stirring, for around 3 more minutes to get more caramelisation. Repeat twice or more until caramelised to your taste.

6. Serve over rice or vermicelli noodles, garnished with sliced spring onions.