Vietnamese Caramelized Pork Bowls (Print Version)
# Ingredients:
01 -
1 pound ground pork
02 -
3 tablespoons neutral oil (such as canola, vegetable, or peanut oil), divided
03 -
2 teaspoons minced ginger
04 -
2 teaspoons minced garlic
05 -
1 large fresh red chili pepper (such as Jalapeno or Serrano), seeded and diced
06 -
½ cup thinly sliced shallots (lightly packed)
07 -
2 tablespoons brown sugar (adjust for desired sweetness)
08 -
2 tablespoons Vietnamese fish sauce
09 -
Zest from 1 lime
10 -
⅛ lime, freshly squeezed (adjust as desired)
11 -
3 scallions, white and green parts thinly sliced
12 -
Salt, to taste
13 -
Black pepper, to taste
# Instructions:
01 -
Heat 1½ tablespoons of oil in a large skillet over high heat. Add ground pork and cook undisturbed for 1 minute. Add a pinch of salt and black pepper, then cook for 4 minutes, stirring occasionally, until browned.
02 -
Transfer the browned pork to a colander to remove excess liquid and fat. Drain and set aside.
03 -
Heat the remaining 1½ tablespoons of oil in the same large skillet over high heat. Add shallots and cook for 1 minute. Add ginger and chili, cooking for another minute. Stir in garlic and cook for 15 seconds, stirring constantly.
04 -
Add the drained pork back into the skillet and stir to combine. Add fish sauce and brown sugar, stirring well. Let the mixture cook undisturbed for 1 minute to caramelize. Stir and repeat this process for an additional minute, gently scraping up any browned bits at the bottom of the pan. Adjust salt and pepper as necessary.
05 -
Add scallions, lime zest, and lime juice to the skillet. Stir quickly for a few seconds and immediately turn off the heat. Serve the caramelized pork with white rice or lettuce and garnish with extra lime juice, if desired.
# Notes:
01 -
Avoid skipping the initial step of browning the pork for better flavor.
02 -
Adjust the sweetness of the dish by varying the amount of brown sugar.
03 -
For a less spicy dish, use red bell pepper instead of chili.