What are the main ingredients in Vietnamese Caramelised Pork Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Vietnamese Caramelised Pork Bowl?

Calories: 758, Carbs: 77 grams, Fat: grams, Protein: 33.1 grams, Sugar: 15.6 grams, Salt: 1459 grams

How do I prepare Vietnamese Caramelised Pork Bowl?

FLUFFY JASMINE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. IN A PICKLE: Place the halved tomatoes and the rice wine vinegar in a bowl. Toss until fully combined and set to pickle until serving. GLORIOUS GOLDEN MINCE: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated ginger, the grated garlic, the grated lemongrass and the sliced chillies (to taste). Fry for 1-2 minutes, shifting constantly, until fragrant. Add the pork mince and cook for 2-4 minutes or until white all over, breaking it up as it cooks. Add a sweetener of choice and the fish sauce. Stir to combine, then leave until the juices evaporate and the pork starts to caramelise. Then stir it and leave it again for about 30 seconds to caramelise it further. Repeat twice more or until caramelised to your preference. FINISHING TOUCH!: Serve the caramelised pork over the fluffy jasmine rice. Serve the pickled tomato and charred pineapple on the side. Garnish with the sliced spring onions, any remaining chilli and sprinkle over the chopped mint! CHARRED GOODNESS: Place a pan on a medium heat with a drizzle of oil. Once hot, char the pineapple rings for 2-3 minutes per side. Drain the vinegar from the tomatoes.

What should be prepared from my kitchen to make Vietnamese Caramelised Pork Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Vietnamese Caramelised Pork Bowl

It’s sweet, it’s salty, it’s beautifully caramelised and absolutely irresistible. Caramelised pork is served with mint, fresh tomato and charred pineapple rings.

Vietnamese Caramelised Pork Bowl

with jasmine rice, lemongrass & pineapple

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Fish
Fish Sauce
Fresh Chilli
Fresh Chillies
Fresh Ginger
Fresh Mint
Garlic Clove
Garlic Cloves
Jasmine Rice
Lemongrass
Pork Mince
Red Onion
Red Onions
Rice Wine Vinegar
Spring Onion
Spring Onions
Tinned Pineapple Rings

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Vietnamese Caramelised Pork Bowl

Serves 1

FLUFFY JASMINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
IN A PICKLE
Place the halved tomatoes and the rice wine vinegar in a bowl. Toss until fully combined and set to pickle until serving.
GLORIOUS GOLDEN MINCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated ginger, the grated garlic, the grated lemongrass and the sliced chillies (to taste). Fry for 1-2 minutes, shifting constantly, until fragrant. Add the pork mince and cook for 2-4 minutes or until white all over, breaking it up as it cooks. Add a sweetener of choice and the fish sauce. Stir to combine, then leave until the juices evaporate and the pork starts to caramelise. Then stir it and leave it again for about 30 seconds to caramelise it further. Repeat twice more or until caramelised to your preference.
CHARRED GOODNESS
Place a pan on a medium heat with a drizzle of oil. Once hot, char the pineapple rings for 2-3 minutes per side. Drain the vinegar from the tomatoes.
FINISHING TOUCH!
Serve the caramelised pork over the fluffy jasmine rice. Serve the pickled tomato and charred pineapple on the side. Garnish with the sliced spring onions, any remaining chilli and sprinkle over the chopped mint!

Jasmine Rice - 75ml
Baby Tomatoes - 100g
Rice Wine Vinegar - 35ml
Red Onion - 1
Fresh Ginger - 10g
Garlic Clove - 1
Lemongrass - 1 stick
Fresh Chilli - 1
Pork Mince - 150g
Fish Sauce - 15ml
Tinned Pineapple Rings - 2
Fresh Mint - 5g
Spring Onion - 1

Download the Recipe

Serves 2

FLUFFY JASMINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
IN A PICKLE
Place the halved tomatoes and the rice wine vinegar in a bowl. Toss until fully combined and set to pickle until serving.
GLORIOUS GOLDEN MINCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated ginger, the grated garlic, the grated lemongrass and the sliced chillies (to taste). Fry for 1-2 minutes, shifting constantly, until fragrant. Add the pork mince and cook for 2-4 minutes or until white all over, breaking it up as it cooks. Add a sweetener of choice and the fish sauce. Stir to combine, then leave until the juices evaporate and the pork starts to caramelise. Then stir it and leave it again for about 30 seconds to caramelise it further. Repeat twice more or until caramelised to your preference.
CHARRED GOODNESS
Place a pan on a medium heat with a drizzle of oil. Once hot, char the pineapple rings for 2-3 minutes per side. Drain the vinegar from the tomatoes.
FINISHING TOUCH!
Serve the caramelised pork over the fluffy jasmine rice. Serve the pickled tomato and charred pineapple on the side. Garnish with the sliced spring onions, any remaining chilli and sprinkle over the chopped mint!

Jasmine Rice - 150ml
Baby Tomatoes - 200g
Rice Wine Vinegar - 65ml
Red Onion - 1
Fresh Ginger - 20g
Garlic Cloves - 2
Lemongrass - 1 stick
Fresh Chilli - 1
Pork Mince - 300g
Fish Sauce - 30ml
Tinned Pineapple Rings - 3
Fresh Mint - 8g
Spring Onions - 2

Download the Recipe

Serves 3

FLUFFY JASMINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
IN A PICKLE
Place the halved tomatoes and the rice wine vinegar in a bowl. Toss until fully combined and set to pickle until serving.
GLORIOUS GOLDEN MINCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-7 minutes until soft and translucent, shifting occasionally. Add in the grated ginger, the grated garlic, the grated lemongrass and the sliced chillies (to taste). Fry for 1-2 minutes, shifting constantly, until fragrant. Add the pork mince and cook for 2-4 minutes or until white all over, breaking it up as it cooks. Add a sweetener of choice and the fish sauce. Stir to combine, then leave until the juices evaporate and the pork starts to caramelise. Then stir it and leave it again for about 30 seconds to caramelise it further. Repeat twice more or until caramelised to your preference.
CHARRED GOODNESS
Place a pan on a medium heat with a drizzle of oil. Once hot, char the pineapple rings for 2-3 minutes per side. Drain the vinegar from the tomatoes.
FINISHING TOUCH!
Serve the caramelised pork over the fluffy jasmine rice. Serve the pickled tomato and charred pineapple on the side. Garnish with the sliced spring onions, any remaining chilli and sprinkle over the chopped mint!

Jasmine Rice - 225ml
Baby Tomatoes - 300g
Rice Wine Vinegar - 100ml
Red Onions - 2
Fresh Ginger - 30g
Garlic Cloves - 3
Lemongrass - 2 sticks
Fresh Chillies - 2
Pork Mince - 450g
Fish Sauce - 45ml
Tinned Pineapple Rings - 5
Fresh Mint - 12g
Spring Onions - 3

Download the Recipe

Serves 4

FLUFFY JASMINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
IN A PICKLE
Place the halved tomatoes and the rice wine vinegar in a bowl. Toss until fully combined and set to pickle until serving.
GLORIOUS GOLDEN MINCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 7-8 minutes until soft and translucent, shifting occasionally. Add in the grated ginger, the grated garlic, the grated lemongrass and the sliced chillies (to taste). Fry for 1-2 minutes, shifting constantly, until fragrant. Add the pork mince and cook for 2-4 minutes or until white all over, breaking it up as it cooks. Add a sweetener of choice and the fish sauce. Stir to combine, then leave until the juices evaporate and the pork starts to caramelise. Then stir it and leave it again for about 30 seconds to caramelise it further. Repeat twice more or until caramelised to your preference.
CHARRED GOODNESS
Place a pan on a medium heat with a drizzle of oil. Once hot, char the pineapple rings for 2-3 minutes per side. Drain the vinegar from the tomatoes.
FINISHING TOUCH!
Serve the caramelised pork over the fluffy jasmine rice. Serve the pickled tomato and charred pineapple on the side. Garnish with the sliced spring onions, any remaining chilli and sprinkle over the chopped mint!