Vietnamese Caramelised Pork Mince Stir-Fry
Ingredients
- 500g Otway Pork mince
- 2 tablespoons peanut or vegetable oil
- 2 garlic cloves, finely chopped
- 2 tsp ginger puree or finely chopped ginger
- 1 long red chilli, deseeded and thinly sliced
- 1/3 cup brown sugar
- ΒΌ cup lime juice
- 2 tablespoons fish sauce
- 1 teaspoon sesame oil
- 2 tablespoons oyster sauce
- 2 green onions (shallots), trimmed and sliced
- Rice noodles or steamed rice and shredded carrot and diced cucumber, to serve
- Optional extras, to serve: Lime wedges, coriander leaves, chopped peanuts and extra sliced red chilli
Method
Heat a wok over high heat. Add 1 tablespoon oil and swirl to coat wok. Add pork. Stir-fry, breaking up mince with a spatula or wooden spoon, for 4-5 minutes or until lightly browned. Transfer to a bowl.
Add remaining 1 tablespoon of oil to wok. Add garlic, ginger and chilli. Stir-fry for 30 seconds.
Add sugar, lime juice and fish sauce. Cook, stirring, for 2 minutes or until bubbling and caramelised.
Return pork to wok. Add sesame oil and oyster sauce. Stir fry for 2 minutes. Toss through green onions. Stir-fry for 1 minute.
Serve over rice noodles or steamed rice with shredded carrot and diced cucumber. Add your choice of optional serving extras if liked.
Recipe courtesy of Australian Pork Limited.
