Vietnamese Caramelized Pork Bowls

If you wish to serve this with Rice, set up your rice cooker or method of choice to start now - The rice will keep warm as you finish cooking the Pork and be ready to serve.

Heat a frypan or wok over high heat, add half the oil and stirfry the veggie shreds until wilted. Continue to cook until the moisture is significantly reduced and the vegetables have started to caramelize.
Transfer cooked veg to a bowl and reserve for later.

Add the remaining oil to the pan and sautee the diced onions for 1-2 mins. Add the diced Chilli and ginger paste and cook for a further 1-2 mins.

When the aromatics are caramelized, add in the pork mince, breaking apart into small chunks and continue to cook until all the ingredients are well incorporated and most of liquid has evaporated, with the pork mince starting to render its fats. You will notice the mince no longer steaming and now starting to brown again.

Add in the brown sugar and fish sauce and stir to combine. Continue to cook over high heat, stirring every now and then but also allowing the sugars to caramelize.

Continue cooking until the pork is dark and crispy in parts. Add back in the sauteed vegetables, toss through and season to taste before serving.

Alternatively, the vegetables can be served alongside the pork mince on a bed of rice.