Vietnamese Caramelised Pork Bowls

• 1.5 tablespoon Coconut oil, or use nut oil
• 0.5 Onion, finely chopped
• 2 teaspoon Ginger, Fresh, grated
• 2 Garlic, cloves, 2-4 finely sliced
• 1 Birdseye Thai Chili, Red, finely sliced
• 500 grams Ground Pork (1 lb 1.5 oz)
• 5 tablespoon Sugar, brown, or use honey
• 2 tablespoon Fish sauce
• 5 Musshrooms, vert finely cubed (optional)
• 1 Green onion, Finely sliced
• 2 Tomato, roughly chopped
• 0.5 Cucumber, roughly chopped
• 240 grams Jasmine Rice, Steamed - enough for four (8.5 oz)
• 0.5 Red chili, Finely sliced, to serve

• Heat the oil in a large skillet over high heat.
• Add the onion, ginger, garlic and chili and cook for 2 minutes. (Add mushrooms if using).
• Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
• Add the sugar (or honey) 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 rice or vermicelli noodles, garnished with sliced scallions/shallots. For a low carb, low cal option, try Cauliflower Rice! I like to have chunks of plain cucumber and tomatoes on the side which is a classic way of making Vietnamese bowls. Adding pickled carrots adds balance to the sweetness (see other recipe on this site).

1. Birds eye chilis are small red chilis that are usually around 3 to 4cm (1.5 - 2") long. They are very spicy! You can substitute with any chili you want, or even exclude it if you are making this for kids. Just adjust to your taste.

For a FREE recipe book click here Chili Tri