Vietnamese Caramelised Pork Mince Stir-Fry



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Serves: 4 people


Prep: 15 mins


Cooking: 10 mins


  • 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
  • ¼ 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


Step 1
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.

Step 2
Add remaining 1 tablespoon of oil to wok. Add garlic, ginger and chilli. Stir-fry for 30 seconds.

Step 3
Add sugar, lime juice and fish sauce. Cook, stirring, for 2 minutes or until bubbling and caramelised.

Step 4
Return pork to wok. Add sesame oil and oyster sauce. Stir fry for 2 minutes. Toss through green onions. Stir-fry for 1 minute.

Step 5
Serve over rice noodles or steamed rice with shredded carrot and diced cucumber. Add your choice of optional serving extras if liked.

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