Vietnamese caramelised pork
( SERVES 4 )
Seed the chilli for a milder taste.
- Heat the oil in a large non-stick frying pan. Sauté the onion, ginger and chilli until softened. Add the garlic and minced pork in batches, pressing with a fork to break up any lumps. Stir-fry for 2 minutes.
- Add the brown sugar and fish sauce, stir, then cook for 1-2 minutes, until caramelised. Repeat a couple of times until caramelised to your taste.
- Great served over rice and accompanied by sliced cucumber and tomatoes.