Vietnamese Caramelised Pork Bowls
A quick and flavorful Vietnamese-style stir fry using pork mince, caramelized in brown sugar and fish sauce, finished in the pressure cooker and served over jasmine rice.
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main ingredients
- 1 ½ tablespoon cooking oil peanut oil preferred
- ½ onion finely diced
- 2 teaspoon ginger grated or minced
- 2 garlic cloves minced or use 2 teaspoon garlic paste
- 1 birds eye or Thai chili deseeded and finely chopped; optional
- 500 g pork mince about 1 lb
- 5 tablespoon brown sugar tightly packed
- 2 tablespoon fish sauce
- 1 green onion stem finely sliced
- Jasmine rice for serving
- sliced red chili, tomato, and cucumber optional, for garnish
Instructions
Instructions
- Start by heating your cooking oil in the pressure cooker on the sauté setting or if you have a separate pan, that's okay too.
- Toss in the diced onion and cook it for about 2 minutes until it starts to soften and get a little sweet smell going.
- Add ginger, garlic and chopped chili. Stir it for 1 minute till you can smell all that good stuff waking up.
- Now, add the pork mince. Break it apart while you cook for 5 to 7 minutes until it’s nicely browned and starting to caramelise.
- Sprinkle in the brown sugar and fish sauce. Stir it all so the sugar melts and the sauce thickens, cooking for another 2 to 3 minutes to get that shiny caramel look.
- Seal the pressure cooker, let pressure build, then cook for a quick 5 minutes under pressure. Watch the valve hiss and when done, do a slow release to keep the pork tender.
- Open the cooker, stir through the green onion slices. Serve the caramelised pork hot over jasmine rice, topping with sliced chilli and veggies if you like.
Notes
Cool completely before storing. Keeps in the fridge up to 4 days or freeze in portions. Reheat with splash of water or broth.