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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys asian-style caramelised pork, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Asian-Style Caramelised Pork, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Vickys Asian-Style Caramelised Pork, GF DF EF SF NF is something that I have loved my entire life.

Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Sticky caramelized pork recipe that will surprise you with its flavor! Vickys Whipped Coconut & Pineapple Pops, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.

To begin with this particular 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 that.

The ingredients needed to make Vickys Asian-Style Caramelised Pork, GF DF EF SF NF:
  1. Prepare 2 tbsp oil
  2. Get 1/2 onion, finely chopped
  3. Prepare 2 tsp finely chopped fresh ginger
  4. Make ready 2 cloves garlic, finely chopped
  5. Take 1 red chilli, deseeded & finely chopped
  6. Prepare 500 g pork mince
  7. Prepare 5 tbsp soft brown sugar
  8. Prepare 2 tbsp fish sauce
  9. Take To serve
  10. Make ready 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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