Vietnamese Caramelised Pork Bowls

Name: Mangkuk Babi Karamel Vietnam
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 1/2 tbsp cooking oil ((I use peanut oil)); 1/2 onion (, finely diced (brown, white or yellow) (~1/2 cup)); 2 tsp ginger (, grated or minced); 2 g arlic cloves (, minced (2 tsp paste)); 1 birds eye or Thai chili (, deseeded and finely chopped (can omit, Note 1)); 500 g / 1 lb pork mince ((ground pork) (Note 2)); 5 tbsp (tightly packed brown sugar ((don't skimp, else won't caramelise)); 2 tbsp fish sauce; 1 g reen onion stem (, finely sliced); Jasmine rice (or other rice for serving); Sliced red chilli, tomato, cucumber ((optional))

Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy ⭐ 4.9 (566) 👁️ 6 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

4 servings

1 1/2 tbsp cooking oil ((I use peanut oil))
1/2 onion (, finely diced (brown, white or yellow) (~1/2 cup))
2 tsp ginger (, grated or minced)
2 g arlic cloves (, minced (2 tsp paste))
1 birds eye or Thai chili (, deseeded and finely chopped (can omit, Note 1))
500 g / 1 lb pork mince ((ground pork) (Note 2))
5 tbsp (tightly packed brown sugar ((don't skimp, else won't caramelise))
2 tbsp fish sauce
1 g reen onion stem (, finely sliced)
Jasmine rice (or other rice for serving)
Sliced red chilli, tomato, cucumber ((optional))

Steps

Heat the oil in a large skillet over high heat.
Sauté - Add the onion, ginger, garlic and chili and cook for 2 minutes.
Cook pork - Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
Add sauce & caramelise - Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.
Serve over jasmine or other rice, or vermicelli noodles, garnished with sliced green onion. For a low carb, low cal option, try Cauliflower Rice! I like to have chunks of plain cucumber and carrots on the side which is a classic way of making Vietnamese bowls.