Vietnamese caramelised pork made by Seb

Updated: Feb 28, 2021

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.

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