Vietnamese Sticky Pork Stir Fry

Written by Alexandra Weymouth
SERVES 2-3
PREP TIME: 30 MINS
COOK TIME: 10 MINS

Ingredients

FOR THE PORK 

500G PORK MINCE

1 SMALL BROWN ONION, DICED

1 RED CHILLI, OPTIONAL DE-SEEDED AND FINELY CHOPPED

2 GARLIC CLOVES, MINCED

5CM KNOB GINGER

1 TBSP LIGHT SOY SAUCE

1 TBSP FISH SAUCE

1 TBSP BROWN SUGAR

2 TSP WHITE PEPPER 

JUICE 2 LIMES

3 SPRING ONIONS, FINELY CHOPPED

NƯỚC CHẤM (VIET DIPPING SAUCE)

2:1 RATIO WATER/SUGAR (TO START: DISSOLVED OVER STOVE)

2 TBSP FISH SAUCE

JUICE 3 LIMES

4-5 GARLIC CLOVES, MINCED

1-2 RED CHILLIES, FINELY DICED, DE-SEEDED FOR LESS HEAT IF YOU LIKE

DILUTE WITH MORE WATER TO TASTE 

TO SERVE

1 CUP COOKED JASMINE RICE (PER PERSON)

3-4 TORN ICEBERG LETTUCE LEAVES

1 CUP HERBS OF CHOICE, I USED THAI BASIL, VIET MINT & CORIANDER

2 SMALL CUCUMBERS, SLICED LONGWAYS 

SPRINKLE FRIED SHALLOTS

1-2 LIME CHEEKS

Equipment

WOK

SHARP KNIVES

SMALL POT

Method

  1. TO START, DISSOLVE YOUR SUGAR IN WARM WATER, STIRRING UNTIL COMPLETELY INCORPORATED. IN A JUG, COMBINE WITH LIME JUICE, GARLIC, CHILLI AND FISH SAUCE TO TASTE. POUR INTO STERILISED GLASS JARS AND ALLOW TO COOL BEFORE SEALING AND REFRIGERATING. THIS CAN BE MADE IN ADVANCE AND STORED IN THE FRIDGE FOR UP TO 2 WEEKS.

  2. IN A WOK OVER MEDIUM-HIGH HEAT, ADD A GENEROUS TABLESPOON OR SO OF NEUTRAL OIL. SAUTÉ YOUR ONION FOR A COUPLE OF MINUTES UNTIL IT BEGINS TO SOFTEN. ADD GARLIC, GINGER AND CHILLI, TOSSING THROUGH FOR A MINUTE OR TWO UNTIL FRAGRANT. ADD YOUR PORK MINCE AND BREAK IT UP WITH A SPOON.

  3. AS THE PORK MINCE BEGINS TO BROWN, TOSS TO BREAK IT UP AND SEASON WITH SOY SAUCE, WHITE PEPPER & FISH SAUCE. ONCE THE PORK IS MOSTLY BROWNED, ADD THE SUGAR AND INCREASE THE HEAT TO HIGH. CONTINUE TOSSING TO CARAMELISE THE PORK, ALLOWING IT TO DEVELOP A DEEP GOLDEN COLOUR WITH CRISPY EDGES. REMOVE FROM THE HEAT (APPROX. 10–12 MINS TOTAL). ALLOW TO REST FOR 5 MINUTES.

  4. WASH THEN COOK YOUR RICE IN A RICE COOKER OR OVER THE STOVE, USING YOUR PREFERRED METHOD. SET ASIDE.

  5. ONCE THE PORK HAS COOLED SLIGHTLY, STIR THROUGH FINELY CHOPPED SPRING ONION AND A HIT OF FRESH LIME JUICE.

  6. PREPARE ALL OTHER COMPONENTS FOR SERVING: LETTUCE CUPS, FRESH HERBS, CUCUMBER AND A RAMEKIN OF NƯỚC CHẤM. PORTION A CUP OF RICE PER PERSON AND FINISH WITH FRIED SHALLOTS.

  7. ADD A GENEROUS SPOONFUL OF THE PORK STIR-FRY TO EACH SERVING DISH AND START LOADING UP THOSE LETTUCE CUPS. ENJOY!

Alexandra Weymouth

Alexandra is a Melbourne based self-taught cook turned Private Chef. In creating Boujee2basicbites, she aims to be your go-to hosting and recipe guide.

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