Vickys Asian-Style Caramelised Pork, GF DF EF SF NF
I use a lot of minced pork because of Jacks allergy to beef but I've been bored cooking the same recipes lately. I decided to change things up a bit and what came out was this quick Asian influenced dish. As always, adjust to your own taste! Jack likes his topped with a spoonful of Thai sweet chilli dipping sauce!
Vickys Asian-Style Caramelised Pork, GF DF EF SF NF
I use a lot of minced pork because of Jacks allergy to beef but I've been bored cooking the same recipes lately. I decided to change things up a bit and what came out was this quick Asian influenced dish. As always, adjust to your own taste! Jack likes his topped with a spoonful of Thai sweet chilli dipping sauce!
Cooking Instructions
- 1
Fry the onion in the oil over a high heat until soft, around 2 minutes
- 2
Add the garlic, ginger and chilli and fry a further 2 minutes
- 3
Add in the pork mince and brown off, stirring continuously
- 4
Stir in the sugar and fish sauce then let fry without touching for 2 minutes, still over the high heat until the liquid has cooked off
- 5
Stir then leave again for 30 seconds
- 6
Repeat this twice more for the best caramelisation as this is where the flavouring comes in
- 7
Serve over boiled rice and garnish with sliced spring onion
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