Vietnamese Caramelised Pork Stir Fry
Super-easy and fast. All you need is garlic, ginger, chili, fish sauce and brown sugar to make this caramelised pork which is bursting with sweet salty flavours
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 500g pork mince
- 1 red chili
- 2 garlic cloves, crushed
- 2 tsp ginger
- 1/2 onion, finely diced
- 1 shallot
- 1 stalk, white part only, very finely chopped lemongrass
- 2 tbsp fish sauce
- 5 tbsp brown sugar
- 1 1/2 tbsp cooking oil
How do I make it?
- Heat the oil in a large skillet over high heat.
- Add the onion, ginger, garlic, lemongrass and chili and cook for 2 minutes.
- Add the pork mince and cook for 3 minutes or so until white all over, breaking up the meat with a wooden spoon.
- Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts to caramelise - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until it is caramelised to your taste.
- Serve over rice or vermicelli noodles, garnished with sliced spring onion. Serve with shredded iceberg lettuce, cucumber and carrots on the side.
