Vietnamese Caramelized Ground Pork
Vietnamese Caramelized Pork is a great stir fry minced pork deeply caramelized with sweet, spicy and salty infused flavor of the recipe. This is a great dish to make with a loved one or friend to be enjoy at home!
This Vietnamese Caramelized Ground Pork is a famous Vietnamese food specialty and it is quick, easy and irresistibly delicious pork stir-fry recipe. This stir-fried pork mince is the perfect dinner meal for any weeknight! You can serve this as a main dish perfect to serve with a bowl of hot steamed rice.
This dish is so flavorful and can be done at your dinner table in less than 30 minutes. It's definitely tastier and faster than any Asian take-out. A terrific ground pork recipe that tastes and sounds so exotic…. yet it’s so easy!”
This stir-fried minced pork has a very mild spicy level. Feel free to skip the red chili to make it becomes less spicy and more kid-friendly so that everyone leaving the dinner table is happy. If you enjoy Asian food, I think you'll love this Vietnamese Caramelized Ground Pork!
What to serve with Caramelized Ground Pork
If you want to serve this as an appetizer, choose lettuce, cucumber, and some pickled vegetables to complete your meal. Or, Serve this pork stir fry over rice and eat it with a spoon! This pork mince recipe doesn’t have a sauce, but you don’t need it because the flavor is intensified and the pork mince mixes all through the rice which flavor it.
Storing Leftover
Put the leftover in an airtight container. Properly stored, it can last 3-4 days in the fridge or 2-3 months in the freezer.
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A great stir fry minced pork deeply caramelized with sweet, spicy and salty infused flavor of the recipe.
- 500 grams ground pork
- 3 cloves garlic (minced)
- 5 bird's eye chili (chopped)
- 2 tablespoons fish sauce (adjust according to your taste)
- 3 tablespoons brown sugar
- spring onion (for garnish)
Heat oil in a pan over medium high heat.
Saute garlic and chili the add ground pork, cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon. Continue cooking and stirring until ground pork completely separate.
Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelized – about 2 minutes then stir again until the sauce reduce.
Garnished with spring onion and more chili.
Serve and enjoy with hot steamed rice.
