Vickys Asian-Style Caramelised Pork, GF DF EF SF NF
Vickys Asian-Style Caramelised Pork, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys asian-style caramelised pork, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Asian-Style Caramelised Pork, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Vickys Asian-Style Caramelised Pork, GF DF EF SF NF is something which I have loved my whole life.

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To get started with this particular recipe, we must prepare a few ingredients. You can have vickys asian-style caramelised pork, gf df ef sf nf using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Asian-Style Caramelised Pork, GF DF EF SF NF:
  1. Take 2 tbsp oil
  2. Make ready 1/2 onion, finely chopped
  3. Make ready 2 tsp finely chopped fresh ginger
  4. Make ready 2 cloves garlic, finely chopped
  5. Make ready 1 red chilli, deseeded & finely chopped
  6. Make ready 500 g pork mince
  7. Take 5 tbsp soft brown sugar
  8. Take 2 tbsp fish sauce
  9. Get To serve
  10. Get Boiled white rice
  11. Prepare Sliced spring onion / scallion for garnish

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Instructions to make Vickys Asian-Style Caramelised Pork, GF DF EF SF NF:
  1. Fry the onion in the oil over a high heat until soft, around 2 minutes
  2. Add the garlic, ginger and chilli and fry a further 2 minutes
  3. Add in the pork mince and brown off, stirring continuously
  4. Stir in the sugar and fish sauce then let fry without touching for 2 minutes, still over the high heat until the liquid has cooked off
  5. Stir then leave again for 30 seconds
  6. Repeat this twice more for the best caramelisation as this is where the flavouring comes in
  7. Serve over boiled rice and garnish with sliced spring onion

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