Vietnamese Caramelised Pork Bowls
We often run out of ideas of different things to make for dinner, my solution is to pick a protein out of the freezer (or from the shop if my freezer is empty) and let the internet bring inspiration to me. My search in google for this recipe was 'Mince Pork Recipe' and after browsing for a short while, I came across this recipe. I sent it to the boyfriend, who immediately said 'yes, please!' (he is an addict for anything that contains chili) and so my dinner plans were made.
I am not very good at following recipes, I usually change ingredients based on what I have at hand, or switch up techniques - basically I follow the bare bones of a recipe and then make up the rest myself. However, since I had never cooked Vietnamese before and this recipe looked very simple and with few ingredients, I followed it step-by-step and it was excellent (plus super quick to make, great for a week-night meal). I paid particular attention to step 4, which was difficult as we all love stirring! There is something about stirring food that is on the cooker, whether it is myself or others that I am cooking for, if a pan is simmering, stirring occurs! With this recipe however, it is really important to let it be - this is when the delicious caramelisation happens and this is what makes the dish!
You can find the recipe here: Vietnamese Caramelised Pork Bowls
*I used sunflower oil as my cooking oil.
The mixture of flavours in this recipe harmonised beautifully, creating a tangy, slightly spicy, crunchy (because of the caramelisation) bowl of pork. I know that some are reluctant to use fish sauce, because of its strong smell, but use the required amount in this recipe - once cooked out it does not taste the same as it smells and the end flavour would not be the same without it.
I should also mention, this recipe was naturally wheat-, gluten- and dairy-free!
I served this with rice and a side salad topped with coriander and a wedge of lime, however we both agreed that we could have replaced the salad for something sour, like pickled cabbage. This would have balanced the pork flavour brilliantly. Let me know if you make this and what you decide to serve it with!