Easiest Way to Cook ❣ Tasty Vietnamese Caramelised Pork Bowls Recipes ❣ by Dominique Crenn

How to Making Recipes Vietnamese Caramelised Pork Bowls using 10 ingredients and 5 steps

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Vietnamese Caramelized Pork has been a longtime favorite choice when dining at Vietnamese restaurants and as a take-out dish. But then, what's not to love about tender, bite-size pieces of pork in a deeply caramelized, sweet, spicy, salty sauce? I thought it would be wonderful to enjoy this ethnic. If you can't get fresh coconuts, you can buy the coconut water in a tin from your local Asian market.

➽ 2 tbsp olive oil.
➽ 1 small yellow onion, finely chopped.
➽ 2 tsp ginger, grated or minced.
➽ 2 garlic cloves, minced.
➽ 1 red chilli, if using deseeded and finely chopped.
➽ 500 g mince pork.
➽ 5 tbsp dark brown sugar.
➽ 2 tbsp fish sauce.
➽ Sliced Cucumber, tomatoes and onions (optional).
➽ Rice to serve.

You have your sweet bits, sour bits, caramelization, some crunch, and aromatic herbs in a colorful bowl. Previous Next Show Grid. "This is a very traditional Vietnamese dish called 'Thit Kho', juicy pork belly slow-braised in young coconut juice. If you can't get fresh coconuts, you can buy the coconut water in a tin from your local Asian market. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

Heat the olive oil in a wok..
Add the ginger, garlic, onion and chilli. Fry for a few minutes..
Add the pork and cook for two minutes or until meat is white on all sides. Break any meat using wooden spoon..
Add the sugar and fish sauce. Stir and leave to cook without stirring for 2-3 minutes to caramelised the meat. Then stir and leave to cook for another minute and repeat another 2-3 times..
Serve over rice with a cucumber, tomato and onion salad on the side..

Vietnamese Caramelised Pork Bowls - You have your sweet bits, sour bits, caramelization, some crunch, and aromatic herbs in a colorful bowl. Previous Next Show Grid. "This is a very traditional Vietnamese dish called 'Thit Kho', juicy pork belly slow-braised in young coconut juice. If you can't get fresh coconuts, you can buy the coconut water in a tin from your local Asian market. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.