Vietnamese Caramelised Pork BowlsNagi
An easy and flavorful Vietnamese-style stir fry made with ground pork, brown sugar, fish sauce, and aromatic spices. Perfect over rice for a quick dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ tablespoon peanut oil
- ½ onion finely diced
- 2 teaspoon ginger grated or minced
- 2 cloves garlic minced
- 1 birds eye chili deseeded and finely chopped
- 500 g pork mince
- 5 tablespoon brown sugar tightly packed
- 2 tablespoon fish sauce
- 1 green onion stem finely sliced
- jasmine rice for serving
- sliced red chili, tomato, cucumber optional
Instructions
Instructions
- Heat the peanut oil in a pressure cooker skillet on medium-high heat.
- Add the diced onion and cook for 2 minutes until softened and fragrant.
- Stir in grated ginger, minced garlic, and chopped chili. Cook 1–2 minutes more.
- Add the pork mince, breaking it up as it browns. Cook until fully browned.
- Sprinkle brown sugar over and stir to coat. Let it caramelise, stirring occasionally.
- Pour in fish sauce. Cook 2–3 more minutes while stirring until sauce thickens.
- Add sliced green onion, give it a quick stir and remove from heat.
- Serve pork over jasmine rice with optional toppings like red chili, tomato, or cucumber.
Notes
Serve hot over jasmine rice. Great with fresh sliced tomatoes, cucumbers, or lettuce wraps.