I came across a recipe that looked delicious called Vietnamese Caramelized Pork Bowls — it looked divine and I was looking for something that wasn’t time intensive. There were a few ingredients I didn’t have on hand so I switched them out and everything came out so tasty! (see the original recipe below) The sauce “caramelized” similarly the way sugar does and just as delicious!
Here’s the link to the original recipe: https://www.recipetineats.com/vietnamese-caramelised-pork-bowls/
Ingredients:
FOR THE BASE:
- 1 1/2 tbsp toasted sesame oil
- 2 large shallots, finely minced
- 2 tsp ginger, minced or paste
- 3 garlic cloves , minced or paste
- 1 jalapeno, minced
FOR THE GROUND PORK:
- 1 lb ground pork
- 1 tsp white pepper
- 2 tbsp oyster sauce + 1-2 tbsp oyster sauce (keep separate)
- 1 tbsp shao xing wine
- 2 teaspoons salt
Instructions:
FOR THE MAIN:
- Heat the oil in a large skillet or wok over medium high heat
- Cook the shallots, ginger, garlic, and jalapeno for about 2-3 minutes, until slightly golden brown
- Add pork into the mixture and break apart with spatula to mince it as it cooks for another 5 minutes
- Sprinkle in the white pepper and salt, mix well
- Add in oyster sauce and mix to cover everything
- If you don’t think there is enough sauce to cover all, add in another tablespoon or two and mix well
- After three minutes, add in the shao xing wine
- Cook mixture until “caramelized” to preferred liking (I cooked further for about fifteen minutes, mixing only once in between to prevent burning)
Tips/Notes:
- Can freeze and keep for two weeks
- I didn’t have any scallions but if you do, I recommend adding some in at the beginning with thee shallots and all for added flavor
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