Vietnamese Caramel Pork with Rice
A single portion of Vietnamese cooking, ready in 23 minutes. Roughly £1.90 a portion.
Per portion
Calories from protein 19%, carbs 42%, fat 39%. Estimated from the ingredients.
Roughly £1.90 a portion.
Method
- 1
Heat the oil in a saucepan over medium-high heat and brown the pork mince for 3–4 minutes, breaking it up as it cooks, until no pink remains. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 2
Sprinkle over the sugar and cook for 2–3 minutes, stirring, until it melts and turns a deep amber around the meat. Don't rush this bit: the darker caramel is where the flavour comes from.
- 3
Stir in the fish sauce, garlic and ginger with 4 tbsp water, and simmer for 3–4 minutes until the sauce is sticky and glossy and clings to the meat. If it starts to look dry, add another splash of water; it should be saucy, not dry. Meanwhile, heat the rice (microwave a pouch, or reheat leftover rice until piping hot).
- 4
Taste before adding any salt, as the fish sauce usually covers it, then serve over the rice, scattered with the spring onion and chopped red chilli.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/vietnamese-caramel-pork-with-rice/
