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

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys asian-style caramelised pork, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Asian-Style Caramelised Pork, GF DF EF SF NF is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Vickys Asian-Style Caramelised Pork, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look wonderful.

Great recipe for Vickys Savoury Cauliflower 'Rice', GF DF EF SF NF. This is a great alternative to rice and cous cous with much less calories. Great for getting more vegetables into your diet Great recipe for Vickys Asian-Style Caramelised Pork, GF DF EF SF NF.

To begin with this recipe, we must prepare a few components. You can cook vickys asian-style caramelised pork, gf df ef sf nf using 11 ingredients and 7 steps. Here is how you cook it.

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. Prepare 500 g pork mince
  7. Make ready 5 tbsp soft brown sugar
  8. Take 2 tbsp fish sauce
  9. Get To serve
  10. Take Boiled white rice
  11. Get Sliced spring onion / scallion for garnish

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Steps 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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